Routine Inspection
Jun 3, 2026
4 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
Observed countertop cooler lacks a thermometer for monitoring internal temperatures. [CA] A thermometer shall be placed in each refrigeration unit where it is easily visible while checking ambient temperature.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the self-service containers, measured milk from 46-48F. Per employee, milk was set out at the start of operating hours (6:00-10:00AM), or less than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.
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
Observed lack of soap at the only handwash sink in the kitchen. Per employee, the soap dispenser was broken yesterday. Facility has submitted a ticket for repairs. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] Employee stocked the handwash sink with a portable bottle of soap during inspection.
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
In the employee restroom, measured the maximum water temperature at the handwash sink at 95F. [CA] Water shall be supplied as measured from the faucet at a temperature of 100-108F at handwash sinks.
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, Jun 3, 2026 · Original Source