This was a follow-up to the 10/20/25 routine inspection. Facility had provided a completed Reopening checklist and pest control reports from Orkin. Today, no cockroaches (dead or alive) were observed in the facility. Facility was re-opened. Continue to regularly deep-clean the facility and work closely with pest control to ensure any pest issues are eliminated. Notified supervisor A. Sircar of reopening.
FOLLOW-UP INSPECTION
This was a follow-up to the 10/20/25 routine inspection. Facility had provided a completed Reopening checklist and pest control reports from Orkin. Today, no cockroaches (dead or alive) were observed in the facility. Facility was re-opened. Continue to regularly deep-clean the facility and work closely with pest control to ensure any pest issues are eliminated. Notified supervisor A. Sircar of reopening.
ROUTINE INSPECTION
Provided Checklist for Reopening After Closure Due to Vermin Infestation. Requirements Before Reopening (a minimum 24 hours must elapse before our office can schedule a reinspection): 1. Email the signed and completed Reopening Checklist 2. Submit a copy of the pest control report from a licensed provider. Email the two items to the assigned inspector at mindy.nguyen@deh.sccgov.org for evaluation. Clean and sanitize all food and nonfood contact surfaces. Remove all evidence of cockroaches from facility and ensure there is no evidence of vermin found at follow up inspection. If ANY cockroaches, dead or alive, are observed during the follow-up inspection(s), the facility will not be re-opened. Facility will remain closed at this time and will not reopen until a follow up inspection is conducted. Facility is to cease and desist all food sales and operations, including food preparation. Do not remove, cover-up, or relocate red placard. Covering up or removing the placard will result in substantial fines. A follow-up inspection will be conducted. The first follow-up is free of charge. Any subsequent inspection(s) shall each be billed $298/hr during business hours, or $645 for a minimum of 2 hours during non-business hours pending availability. Billed inspections will have to be paid for before the inspection can take place. Main office contact: (408) 918-3400 ; dehweb@deh.sccgov.org
Throughout the facility: observed heavy accumulation of food build-up on floors, especially behind equipment and against walls. [CA] Keep surfaces clean and deep clean regularly to help prevent vermin problems.
In the front grab-and-go refrigerators: observed prepackaged foods (cream cheese, eggs, cut fruits) lacked sufficient labeling. [CA] Food prepackaged in a food facility shall bear a label that includes: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in order of weight. 3. Quantity of the contents. 4. Name and place of business of the manufacturer, packer, or distributor.
Chlorine test strips were not available upon request; only quaternary ammonia test strips were available. Operator stated they use only chlorine to sanitize wares. [CA] Obtain chlorine sanitizer test strips. Sanitize wares in 100ppm chlorine for 30 seconds. Provided warewashing sticker.
Throughout the facility: observed heavy accumulation of food build-up on equipment, shelves, etc. [CA] Keep surfaces clean and deep clean regularly to help prevent vermin problems.
At the front handsink: 1) Observed powder/cinnamon shaker stored next to handsink. 2) Observed trash bin stored in front of handsink, making it slightly difficult to use the handsink. In the employee restroom: observed mop bucket stored in front of handsink, partially obstructing it. [CA] Keep handsinks unobstructed and easy to use at all times. Handsinks must be made accessible to make handwashing not only possible, but likely.
Throughout the facility and inside the walk-in freezer: observed food containers (plastic buckets, jars of jalapeno peppers) stored directly on the floor. [CA] Store all food 6 inches above the floor on approved shelving.
1. Cockroaches observed in the following locations: In the front prep area: - On the prep counter, immediately left of the toaster and behind coffee brewers against the wall, observed sticky traps with at least 4 live cockroaches and approximately 20-30 dead cockroaches, most of which were nymphs. In the rear kitchen: - On the food storage rack/shelf in front of the walk-in freezer: observed approximately 3-5 dead cockroaches in sticky traps. - On the floor in front of the walk-in refrigerator: observed approximately 5 dead cockroaches in sticky traps. - On a flour bag shelf: observed one dead cockroach. - In front of the prep sink, on top of a plastic food bucket: observed one dead cockroach. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: A. Sircar 4. Notification: The person in charge during inspection, Sithy, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. __________________________ Minor violation: Observed approximately 5-10 flies in the kitchen. [CA] Keep facility clear of flies.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.