Routine Inspection
Dec 4, 2025
5 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed refrigeration units lack thermometers to measure internal temperature. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the 1-door cooler at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until unit is repaired.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed soap dispenser at the handwash sink is empty. Per employee, dispenser will be refilled tomorrow. The kitchen has an employee restroom that is fully stocked with soap and paper towel available nearby. [CA] Handwash station shall be fully stocked and accessible at all times.
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
Proper hot and cold holding temperatures
Inspector’s notes
1) In the 1-door self-service cooler, measured yogurt, cheese, and cream cheese from 45-49F. Per employees, foods were transferred to the cooler 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All food was voluntarily condemned and discarded. See VC&D report. 2) Measured sausage and eggs in the countertop warmer at 86F and 123F. Per employees, food was cooked 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Food was voluntarily condemned and discarded at the end of service. Countertop warmer to be adjusted to maintain foods at 135F or above. 3) Measured milk, yogurt, and cheese on the service counter from 51F-60F. Per employees, yogurt and cheese is kept in an ice bath, which was melted at the time of inspection. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were voluntarily condemned and discarded at the end of service. Ensure ice bath and milk container are kept cold throughout entire period of service.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lacks active Food Safety Certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source