Routine Inspection
Apr 6, 2026
8 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed boxes of food stored directly on the floor in the walk-in freezer. [CA] Store foods on approved shelving at least 6 inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Observed multiple fried foods in the cooking area (fried fish, shrimp) were cooling in metal containers while covered with metal lids. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw meat was thawing in the prep sink under water; the water pressure was not sufficient enough to flush loose particles. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
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 hot and cold holding temperatures
Inspector’s notes
In the grab-and-go refrigerator: measured internal temperature of salted duck and beef tripe to be 45F. PIC stated foods had been stored in this unit since 10am (approximately one hour prior) and prior to that had been stored inside a walk-in refrigerator. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Some items in the case were placed on TPHC and will be discarded by the 4-hour time limit, while most of the foods were moved back to a different refrigerator.
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
Wiping cloths: properly used, stored
Inspector’s notes
Near the front handsink: observed soiled/wet wiping cloths stored on the countertop. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Inside the salt and sugar bulk bins: observed metal scoops were stored with the handles submerged in the food. [CA] Store scoops so that handles are not in contact with food.
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 issuesOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Time as a Public Health Control (TPHC) was used for most hot items in the deli. However, no written procedures were available upon request. [CA] When using TPHC, written procedures must be available. Note: provided blank TPHC form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the front 3-compartment sink was leaking water onto the floor. [CA] Repair leak. Note: another 3-compartment sink was available in the rear area of the deli.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 6, 2026 · Original Source