Routine Inspection
Oct 7, 2026
6 recorded violations
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
In the display case (left), multiple pastries with dairy measured at 55F - 57F; pastries placed in the unit approximately 2.5 hours prior to measurement per Chef. Ambient temperature of unit measured at 53F. In the upright display case (left), pastries with dairy measured at 54F - 55F. Pastries placed into the unit 2.5 hours prior to measurement per Chef. Ambient temperature of unit measured at 50F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Pastries relocated to another functional refrigerator to cool down.
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
In the walk in cooler, raw shell eggs were stored on shelving above ready to eat "pistachio crunch." [CA]: Properly store raw shell eggs beneath and separate from ready to eat food
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
*REPEAT VIOLATION* Ambient temperature of the left side of the front display case measured at 53F and upright display case left side measured at 50F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Front door propped open. No active delivery observed. [CA]: Facility shall be fully enclosed. [COS]: Chef closed front door.
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
Food storage: food storage containers identified
Inspector’s Notes
*REPEAT VIOLATION* Multiple open bags of dry food stored at prep areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used
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 record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source