Routine Inspection
Jun 22, 2026
2 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee used mouth to don gloves. [CA] Keep hands and gloves clean. After touching mouth or face employee must wash hands with soap and warm water prior to donning new gloves. [CA] Employee removed gloves; washed hands; and donned new gloves.
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 hot and cold holding temperatures
Inspector’s notes
Nacho cheese stored in dispenser in back of kitchen measured to be 77F. [CA] Keep PHFs at 135F and above for hot holding. [COS] Per employee cheese has only been in dispenser for about 30 minutes. Cheese was reheated in steamer to 165F and placed in hot box. Hot box measured to have PHFs over 135F (see measured observations).
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 record from Santa Clara County Department of Environmental Health, Jun 22, 2026 · Original Source