View this restaurant on the map
Show interactive mapFollow-up for routine inspection conducted on 6/10/26. Verified that major violations are still in compliance. -Potentially hazardous foods when cold holding shall be held at or below 41F. -Observed employee properly wash, rinse, and sanitize food contact equipment. Discussed with PIC regarding leaving cream on the prep table after use.
FOLLOW-UP INSPECTION
Follow-up for routine inspection conducted on 6/10/26. Verified that major violations are still in compliance. -Potentially hazardous foods when cold holding shall be held at or below 41F. -Observed employee properly wash, rinse, and sanitize food contact equipment. Discussed with PIC regarding leaving cream on the prep table after use.
ROUTINE INSPECTION
Routine inspection conducted in conjunction with CO0159873.
Mops, after use, are not placed directly into the mop sink and not in a position that allows them to air dry..[CA] Mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Handwash sink was partially obstructed with items stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Employee relocated the trash bin that was stored in front of the sink.
Employee observed cleaning the cooking trays by only spraying with sanitizer and wiping down. CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. The final sanitizing rinse shall be completed by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds; or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee took all trays to the three compartment sink to be properly wash, rinse, and sanitize.
Food handler cards for employees were not available for review. [CA] All employees that handles food or food contact surfaces shall have a valid food handler card available within 30 days from their date of hire.
Cream filling held on the prep table was measured at improper holding temperatures. Vanilla filling measured at 60F, matcha cream measured at 52F, and chocolate cream measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the matcha and chocolate cream was kept out for the last hour and relocated into the reach-in cooler. The vanilla was out for a longer and unknown period of time - it was discarded by employee.
ROUTINE INSPECTION
Discussed with PIC about food handler cards and food manager certificate
Multiple spray bottles used in the facility at the prep tables are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Drain line from water filter extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
Small flies observed in the food prep areas. [CA] Food facility shall be kept free of flies and fly activity.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.