Routine Inspection
Nov 21, 2025
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
The sandwiches were at 4649 degrees F. [CA] Keep them at 41 degrees F maximum. They were all moved into the refrigerator labeled market. The unit is holding at 39 degrees F.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The back hand sink is blocked with items in it. [CA] Keep the hand sink clear and accessible for hand washing.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floor in the walk in cooler has accumulated debris. [CA] Thoroughly clean the floor in the walk in.
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, Nov 21, 2025 · Original Source