Routine Inspection
Oct 6, 2026
3 recorded violations
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Several of the handwash stations were obstructed. - Handwash station by the ovens was obstructed by a couple of speed racks with pizzas and trash in the basin. - Handwash station near the walk in cooler was obstructed by a food warmer. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC had obstructions removed.
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
Proper cooling methods
Inspector’s Notes
Breakfast burritos were measured at 69F in the walk in cooler. Burritos were tightly wrapped in foil. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Discussed with PIC to either cool filling completely prior to assembling burritos or leaving assembled burritos unwrapped to allow for rapid cooling.
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
Proper hot and cold holding temperatures
Inspector’s Notes
1. Uncooked pizzas in speed racks measured between 50-60F at around 10:10 am. Per PIC they are proofing the dough and will cook them for service at 1:30 pm. Per PIC, they will then be time marked for TPHC. 2. Repeat Violation: Burger patties were measured between 105-120F at around 10:20 am on a speed rack, per cook, they were just removed fromm the warmer. Per Cook, they are assembling burgers for service at 11:16 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Pizzas were returned to the Walk in Cooler to cool down. Discussed with PIC about proofing the dough alone without PHFs (tomato sauce, cheese, pepperoni). [COS] 2. TPHC was started for the burgers being assembled for the 11:16 am service time. Extra patties in the oven keeping warm were measured at 140F for service at 1:30 pm.
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 record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source