Routine Inspection
Oct 9, 2026
11 recorded violations
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Repeat Violation: The only handwash sink in the rear cooking area had the basin obstructed by various bags of fries. Per cook, they had just finished using them. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Staff removed the obstructions and put them back in the upright freezer.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial Wording
Food in good condition, safe, unadulterated
Inspector’s Notes
Repeat Violation: Ice in the ice machine was found to be adulterated from organic growth dripping into the ice bin. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice removed from the ice bin and melted. Ice machine was cleaned and sanitized.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. A dead nymph was found on a sticky trap in the kitchen. 2. A dead juvenile cockroach was found in the cabinet under the espresso machine. 3. Several dead cockroaches were found near the water heater [CA] Maintain facility free of animals, pests, and vermin. Provide pest control as necessary. No live activity or evidence of a current infestation observed. A follow up inspection will be conducted within 5 business days. Ensure to clean and sanitize affected areas. If an active infestation is observed, facility is to self-close until infestation has been eliminated.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Proper cooling methods
Inspector’s Notes
Fried chicken cooling in sheet trays in a small speed rack were stacked over each other in layers. Edge pieces of chicken measured a 80F while internal pieces measured around 110F after 1.5 hour of cooling. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] EH inspector educated staff to place chicken in a single layer to allow for rapid cooling. Staff moved chicken to single layer sheet trays and moved the speed rack to the walk in cooler.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
The prep cooler in the kitchen is unable to maintain PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] PIC proposed using ice baths while they replace the unit. PIC left premises and returned with another unit during inspection. Per PIC, they retrieved it from storage.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial Wording
Food storage: food storage containers identified
Inspector’s Notes
Facility has a container of white powder unlabeled at the barista station. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
1. There is a gap between the cove base tile and floor tile under the thin prep table next to the handwash sink in the barista area. 2. The kitchen floor had an accumulation of water, grease, and food debris. [CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal the gaps.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Wet wiping cloths at the barista area were left on the counter and above the espresso machine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Kitchen staff provided a sanitizer solution for barista staff.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Staff skipped the sanitizing step of warewashing when washing a container to use for an ice bath. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] The three compartment sink was set up for sanitization.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial Wording
Proper hot and cold holding temperatures
Inspector’s Notes
PHFs in the only refrigerator in the main kitchen area were found measuring above 50F. Per cooks, the unit was in disrepair since yesterday. Cook also stated the unit was stocked last night and food stored overnight. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were discarded. See VC&D report.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial Wording
Food separated and protected
Inspector’s Notes
Raw chicken was found stored above fries and bread in the upright freezer in the kitchen. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 9, 2026 · Original Source