Routine Inspection
Oct 23, 2025
2 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels in dispenser at one of the handwash stations. [CA] ENsure paper towel dispenser is stocked with soap and paper towels at all times. [COS] PIC had employees refill dispenser.
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
Observed potentially hazardous foods that measured in the temperature danger zone located in the small food prep cold hold unit (pico de gallo 46F, diced tomatoes 46F). PIC unsure when PHFs were loaded into unit and decided to toss them just in case. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. REpair, adjust or replace units if necessary. [COS] PIC voluntarily discarded the PHFs and refilled them with new product. He will adjust the unit and monitor the temperature.
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, Oct 23, 2025 · Original Source