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Show interactive mapFollow-up inspection to routine inspection on 11/13/2025. All hand wash sinks are fully stocked with soap and paper towels and fully functional with hot and cold water. The approved crepe maker has been installed at the rear preparation area, with unapproved hot plates removed. All food within the facility from approved sources.
FOLLOW-UP INSPECTION
Follow-up inspection to routine inspection on 11/13/2025. All hand wash sinks are fully stocked with soap and paper towels and fully functional with hot and cold water. The approved crepe maker has been installed at the rear preparation area, with unapproved hot plates removed. All food within the facility from approved sources.
ROUTINE INSPECTION
A follow-up inspection will be conducted on 11/17/2025 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.
The only hand wash sink within the food preparation area lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towels provided. The only hand wash sink within the preparation area lacks a supply of hot or cold water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Hot and cold water valves turned on.
Two unapproved, unventilated electric flat bread makers stored at the back preparation area. Facility was approved only for the use of one Waring commercial Crepe maker. [CA] Remove unapproved equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Round flat breads available for sale lack labeling information. PIC stated bread is made at a home, unable to provide invoice or permit information. [CA] Food must be from an approved source or properly documented. [COS] Bread voluntarily condemned and discarded.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.