Routine Inspection
Jun 23, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed lack of a splashguard between the handwash sink and the adjacent food preparation counter. [CA] A minimum 6" high metal splash guard or protection from contamination shall be installed between the handwash sink and food preparation counter.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed a couple of dead insects underneath the 3-compartment sink. [CA] Clean and sanitize affected areas. The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, gnats, ants, fruit flies, and weevils.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the 2-door preparation unit, measured pork patty and ham from 43-47F. Foods are stored in plastic container sitting above the cooling inserts. Per employee, foods were recently transferred to the preparation cooler less than 30 minutes ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employee relocated plastic container of foods to the under counter cooler to facilitate rapid cooling.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of domestic, unapproved equipment (toaster and upright freezer). [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 record from Santa Clara County Department of Environmental Health, Jun 23, 2026 · Original Source