Follow-up inspection to routine inspection on 7/14/2026. The walk in refrigerator and reach in portion of the pizza prep fridge have been repaired. Measured the ambient temperature of each unit at less than 41 F. Continue to work on minor violations noted during the routine inspection.
FOLLOW-UP INSPECTION
Follow-up inspection to routine inspection on 7/14/2026. The walk in refrigerator and reach in portion of the pizza prep fridge have been repaired. Measured the ambient temperature of each unit at less than 41 F. Continue to work on minor violations noted during the routine inspection.
ROUTINE INSPECTION
Contact inspector for a follow-up inspection once the walk in refrigerator has been repaired. A follow-up inspection will be conducted to verily compliance with all of the cited major violations. Subsequent follow-up inspections after the first shall be billed at $298/hr, one hour minimum, during normal business hours (7:30 AM to 4:30 PM), or $645 for a minimum of 2 hours, during non-business hours and in accordance with the inspectors availability.
Mops stored within the sink and the janitorial area. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Hang mops to air dry after use.
Observed the build-up of flour and debris on the floor around the dough mixer. [CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Measured the ambient temperature of the reach in portion of the preparation fridge at 49 F and the walk in refrigerator at 48 F - 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the units until a ambient temperature of 41 F or below has been verified. Contact inspector for a follow-up inspection when units have been repaired.
Observe drain fly activity within the janitorial sink and standing mixer areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Measured red sauce at 51 F, cheese sticks at 54 F and cooked chicken at 48 F within the reach in portion of the pizza preparation refrigerator. Ambient temperature measured at 49 - 52 F. Measured red sauce at 52 F, cheese at 48 F and sausage at 49 F within the walk in refrigerator. Ambient temperature of the unit measured at 49 F to 55 F. PHF's were out of temperature for a minimum of two to six hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF 's within the walk in refrigerator and reach in portion of the food preparation fridge voluntarily condemned and discarded.
ROUTINE INSPECTION
Fruit flies observed near prep table by office. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Flour and food residue observed on floor near back of kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.
ROUTINE INSPECTION
Debris built up on the floor near dough machine table. [CA] Walls and/or floors in food preparation area shall be kept clean.
Paper is used as stopper in sanitizing sink in 3 compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Quaternary ammonia sanitizer dispenser cannot pump quaternary ammonia to sanitizer sink. No active warewash observed at the time of inspection. [CA] Provide 200ppm of quaternary ammonia sanitizer. [SA] Per PIC, will open a bag of sanitizer and manual add to 3rd compartment sink and tested with test strip until quaternary ammonia dispenser is repaired.
Hanging sealant on top of warmer area and inside hood. [CA] Remove hanging objects to prevent physical contamination.
No sanitizer detected in wiping cloths sanitizing buckets throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.