Routine Inspection
Apr 1, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (sliced tomatoes 49F). All other foods in the unit measured at 41F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC relocated tomatoes to the walk--in cooler to quickly cool down. PIC also adjust unit during time of inspection.
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
One of the handwash stations was obstructed with a stainless steel flashing. [CA] Keep handwash sinks clear and easily accessible. Remove stainless steel flashing.
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 record from Santa Clara County Department of Environmental Health, Apr 1, 2026 · Original Source