Routine Inspection
Jun 22, 2026
3 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
1) Employee touched face and wiped hands on apron without handwashing. [CA] After touching their face employee must wash hands with soap and warm water prior to returning to work. [COS] Employees washed their hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper reheating procedures for hot holding
Inspector’s notes
Brisket measured to be 74F. Per employee brisket was placed in steamer and steamed briefly to thaw and then placed in hot box to be sliced later and then will continue to reheat to 165F. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Fully reheat PHFs prior to returning PHFs into hot holding. [COS] Per operator brisket was removed from steamer 20 minutes prior. Brisket and was immediately sliced and then placed in steamer to bring it up to 165F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed eating over the 3-comp sink. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 22, 2026 · Original Source