Routine Inspection
Apr 7, 2026
8 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pepper jack measured 47F while overfilled, and tuna salad measured 45F in improper ice baths at the front of the deli service line. Per staff, items had been relocated from refrigeration to the service line 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] Going forward, facility has opted to subject items in ice baths to time as a public health control utilizing a digital tracking system. Items marked for discard after 4 hours of initially leaving temperature control.
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
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of brown buildup in the floor sink at the coffee station. [CA] Nonfood contact surfaces shall be maintained clean.
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
Food storage: food storage containers identified
Inspector’s notes
Cases of food stored directly on the floor in the dry storage room, and in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food in good condition, safe, unadulterated
Inspector’s notes
Can of bamboo shoots with a heavily dented hermetic seal observed maintained on a storage shelf in the dry storage room. [CA] Cans with dented or compromised hermetic seals shall be removed. [COS] Operator removed compromised can.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of brown, mold-like buildup on the upper interior lip of the ice machine at the back area of the facility. [CA] Clean regularly to prevent buildup and potential contamination of ice.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed in the piping below the grill at the grill station. Brown liquid observed leaking onto a lower shelving unit. [CA] Repair plumbing and maintain in good repair.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink adjacent to the three compartment sink observed completely obstructed by a rolling cart. *Note: Additional, available hand wash sink available nearby [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed.
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
Hot and cold water available
Inspector’s notes
Hand sink in the employee restroom is capable of outputting water at a maximum of 63F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 7, 2026 · Original Source