Routine Inspection
Jun 11, 2026
3 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Warewash machine door observed to be not closing properly and cardboard is used to wedge in door to prevent door popping open. [CA] Repair dish washing machine and maintain in good function.
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
Consumer self service does prevent contamination
Inspector’s notes
Bread at soup station observed to be kept for self service requires a sneezeguard. [CA] provide sneeze guard for soup stickers.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Salad bar measured to have: -Hard boiled eggs at 46F -White Cheese at 46F -Shredded yellow cheese at 45F -Cut tomatoes at 44F Ice bath observed to only maintain contact at bottom of container. Per operator, salad bar items are taken back and kept in cooler for next day use. [CA] When using ice bath, ensure ice and water level submerges sides of PHFs to ensure PHFs are at 41F and aboves. [COS] Salad bar observed to have been set up about 20 minutes prior to measurements. Operator added more ice to get ice water level partially submerging sides
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, Jun 11, 2026 · Original Source