On site for follow up inspection for routine inspection conducted on 6/18/25. No observations of rodent droppings or any other evidence of vermin. Observed holes in ceiling were closed. Old droppings have been cleaned. Pest control report and checklist provided. Facility is ok to reopen.
FOLLOW-UP INSPECTION
On site for follow up inspection for routine inspection conducted on 6/18/25. No observations of rodent droppings or any other evidence of vermin. Observed holes in ceiling were closed. Old droppings have been cleaned. Pest control report and checklist provided. Facility is ok to reopen.
ROUTINE INSPECTION
Facility shall cease and deist all food operations. Food facility shall remain closed and complete the following 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 Ensure the facility is cleaned and sanitized and there is no evidence of rodent droppings in the facility. All the affected equipment shall be cleaned and sanitized. Any adulterated or contaminated food shall be discarded. Any open holes or gaps shall be sealed. Move food containers six inches above the floor and away from walls to provide access for cleaning and for vermin/pest control inspection. - Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability. - The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. - A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit
Accumulation of black grime on floor throughout the facility and walk in cooler. [CA] Clean the floors and maintain in good condition. Accumulation of food debris, spider webs, dust and dirt on floors, walls throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed three open holes on ceiling inside the facility between front door and walk in cooler door that may be giving access to rodents. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Observed multiple food boxes and bags open and some food containers are stored directly on floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food shall be stored at least 6 inches above the floor to prevent contamination.
Observed access to hand wash sink near oven blocked by prep table. Another hand wash sink available near three compartment sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
1. Observed Vermin: Documented in the following areas: - On racks to left side of entrance door. - On racks above food boxes through the hallway leading to prep area - On wooden prep table in the corner next to walk in cooler wall. - Above unused soft serve machine - in container of butter/oil along with dead bugs. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, Yesenia, 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. Observed spider webs and flies in the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Lack of food manager certificate or food handler cards. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Observed dead bugs and what appears to be rodent droppings in a small container of butter/oil on wooden prep table. (picture taken). [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Discard the food item.
Three compartment sink lacks at faucet, it only has a sprayer. [CA] Install a faucet at three compartment sink.
Observed multiple food containers, bags stored directly on the floor, unorganized on racks which makes it harder for access to clean and monitor for vermin. [CA] The premises of a food facility shall be kept clean fully operative, and in good repair. Maintain boxes and flour bags 6 inches above the floor and move away from the walls for access to clean under and around the racks. Observed a gap in between two front doors and gap at the bottom of back door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Hot water measured at 105F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.