Follow-Up Inspection
Feb 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 19, 2026 · Original Source
Santa Clara County, CA
7 Eleven 14257c
2032 Story Rd
Last inspected Feb 19, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Feb 10, 2026
Conditional Pass
7 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of grime and debris observed on floors throughout the dry storage room. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee's jacket/sweater maintained on top of the cartons of soda syrup. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified manager (FSC) certificate is expired. [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. Employee on-site lack three-year food handler card. [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. ** Repeat violation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed build up of calcified matter on the ice chute at the soda dispenser. [CA] Clean, sanitize, and maintain food contact surface.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink by the three-compartment sink lacked paper towels. Hand wash sink in the restroom lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times. [COS] Employee provided paper towels. ** Repeat violation.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Numerous unchained pressurized tanks maintained in the dry storage room. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: - Half full gallon jug of milk maintained out in ambient temperature measured at 55F. Employee stated that the milk has been out since the morning for the morning rush, approximately 9 to 9:30 AM. Employee also stated that milk is usually finish within 2-3 hours. - Second half full gallon of milk maintained in the walk-in refrigerator measured at 49F. Minor: - Diced pico de gallo maintained at the food preparation refrigerator measured at 41F at the bottom to 43F at the top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Milk will be subjected to time as a public health control (TPHC). Instructed employee to write time at which milk was removed from temperature control on the container itself. Unfinished milk shall be discarded at 1:30 PM ** Provide lids for pico de gallo at the preparation refrigerator to maintain cold holding temperature. **** Repeat violation.
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, Feb 10, 2026 · Original Source
Follow-Up Inspection
Dec 30, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 30, 2024 · Original Source
Routine Inspection
Dec 24, 2024
Conditional Pass
7 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed numerous cases of food and beverages stored directly on floor inside the walk-in refrigerator. Observed numerous cans of beer spilled onto the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed numerous pressurized cylindrical tanks maintained inside the office next to the soda syrup containers not securely fastened. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
One-fourth full gallon jug of milk was observed maintained out in ambient temperature at the initial start of the inspection. Milk measured at 70F. Employee stated that the milk had been out for approximately 15 minutes when a customer had purchased coffee. Quarter pounder hot dog maintained at the hot holding unit measured at 130F. Diced tomatoes maintained inside the condiments refrigerator measured at 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] Jug of milk was returned to the refrigerator to immediately cool.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink at the three-compartment ware wash sink lacked paper towels and hand soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Employee provided hand soap and paper towels.
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 problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hand wash station at the service counter lacked warm water. Water measured at 93F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Current health permit is posted inside the office. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate is expired. [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. Employees' three-year food handler cards unavailable for review. [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.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 24, 2024 · Original Source