Routine Inspection
Oct 7, 2026
4 recorded violations
Official Wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
No waste receptacles were available for customer use inside facility. Waste receptacles immediately outside the door to the facility are overflowing. [CA] Waste receptacles shall be made available for customer use and in any areas where waste is generated. Outdoor waste receptacles shall be kept clean and clear of debris to prevent attraction of vermin.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Employees personal items including a jacket and backpack being stored on shelving with dry goods. [CA] Employee clothing or personal effects shall not be stored in any area used for the storage and preparation of food.
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
Demonstration of knowledge; food safety certification
Inspector’s Notes
Facility is missing food handler cards for 2 out of the 3 employees working. [CA] All food handlers at facility shall possess a valid food handler card for the duration of their employment. Cards shall be made available upon request.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Hot and cold water available
Inspector’s Notes
*REPEAT* Hot water in prep sink and 3 compartment sink measured 105F and 106F respectively. [CA] Hot water in prep sinks and warewashing sinks shall be supplied at a minimum temperature of at least 120°F. Hot water at handwash sink in customer restroom measured 75F. [CA] Handwashing facilities shall be equipped to provide water measuring at least 100F.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source