Routine Inspection
Sep 10, 2026
5 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Observed raw, frozen ground beef stored above cooked chicken in the two-door upright freezer in the kitchen, near the door that opens into the cafeteria. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed an employee moving a rolling trash can by handling the insides/outsides with gloved hands, then opened an upright warmer, took out a tray of corn dogs, and placed it at the service window before then being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to de-glove and properly wash 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 hot and cold holding temperatures
Inspector’s notes
In the upright warmer at the side of the kitchen, numerous corn dogs measured between 127F and 131F. Per staff, corn dogs had been reheated to 170F in the oven approximately 30 minutes prior, before then being placed into hot holding. In the upright warmer at the middle of the kitchen, uncanned roasted corn measured 129F. Per staff, corn had been uncanned and reheated to 170F in the oven approximately 45 minutes prior, before then being placed into hot holding. At the service line, chipotle sauces and ranch measured between 49F and 52F while maintained in squeeze bottles on top of ice packs, with ice packs not in contact with the majority of the sides of the squeeze bottles. Per staff, items had been placed out for lunch service less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] All aforementioned foods to be served or discarded by the end of lunch service. Instructed staff to increase the temperature setting of the upright warmers. Discussed the use of proper ice baths with the PIC.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5+ trash flies flying around the interior of the main kitchen area. Observed 3+ trash flies hovering around the self-service lines in the cafeteria. Per staff, they have difficulty in keeping the flies out given that the cafeteria doors remain open before and during service. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 insectsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed an employee immersing dishes in chlorine sanitizer for less than 5 seconds during manual warewashing in the two compartment warewashing sink. Chlorine sanitizer measured 200 ppm in the right-side compartment of the aforementioned warewashing sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Instructed employee to dilute solution; Chlorine sanitizer remeasured 100 ppm. Instructed employee to re-immerse dishes in sanitizer for a minimum of 30 seconds.
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 record from Santa Clara County Department of Environmental Health, Sep 10, 2026 · Original Source