Follow-Up Inspection
Jun 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 3, 2026 · Original Source
Santa Clara County, CA
Cali Sandwiches
972 Story Rd
Last inspected Jun 3, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Jun 1, 2026
Conditional Pass
7 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
FOUND SPRING ROLLS AT ROOM TEMPERATURE AT THE FRONT SERVICE COUNTER WITHOUT TIME MARKER. [CA] PROVIDE THE DATE AND TIME WHEN THE SPRING ROLLS AND OTHER PEARLS HAVE BEEN TAKEN OUT OF THE TEMPERATURE CONTROL AND PLACE AT ROOM TEMPERATURE FOR UP TO 4 HOURS. SEE VC&D.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
FOUND A NON WORKING THERMOMETER FOR THE SLIDE DOOR REFRIGERATOR IN THE FRONT SERVICE AREA. [CA] PROVIDE A WORKING THERMOMETER.
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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND OPENINGS UNDER THE DOOR GREATER THAN .25 INCHES AT THE BACK DOOR. [CA] REDUCE THE OPENINGS TO LESS THAN .25 INCHES TO DENY ENTRANCE OF PESTS. FOUND EXCESSIVE CLUTTER IN THE DRY STORAGE ROOM WITH THE LOCKERS. [CA] REMOVE THE CLUTTER AND KEEP THE LOCKERS ACCESSIBLE.
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 insectscriticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
REPEAT VIOLATION FOUND YOGURT BEING BEING RETAILED AT THE FACILITY FROM UNKNOWN SOURCE. [CA] THE YOGURT MUST BE FROM AN APPROVED SOURCE AS AS A CDFA (CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE) LICENSE IS NEEDED TO MAKE IT. SA: SEE VC&D
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
FOUND MANY DEAD COCKROACHES INSIDE A NON USED ICE MACHINE AND ON THE FLOOR NEXT TO THE ICE MACHINE. [CA] CLEAN THE COCKROACHES.
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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND A BROKEN HANDLE FOR THE SLIDE DOOR REFRIGERATOR AT THE FRONT SERVICE AREA. FOUND A NON USED ICE MACHINE AS WELL. [CA] REMOVE UNUSED EQUIPMENT FROM THE PREMISES AND KEEP THE EQUIPMENT IN GOOD REPAIR. FOUND NEWSPAPER BEING USED TO LINE A SHELF IN THE FRONT SERVICE AREA. [CA] DO NOT LINE THE SHELVES WITH NEWSPAPER.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
FOUND SPIDER WEBS ON THE CEILING BY THE BACK DOOR. [CA] REMOVE THE SPIDER WEBS.
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 record from Santa Clara County Department of Environmental Health, Jun 1, 2026 · Original Source
Follow-Up Inspection
Mar 17, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Pate chaud maintained inside the hot holding display unit measured at 130F. Manager stated that pate chaud was prepared less than one hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Pate chaud will be maintained subjected to time as a public health 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 record from Santa Clara County Department of Environmental Health, Mar 17, 2025 · Original Source
Routine Inspection
Mar 11, 2025
Conditional Pass
12 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed employee utilizing food preparation sink to conduct food preparation. Observed employee utilizing three-compartment sink to wash hands. [CA] Utilize sinks for their designated purpose. Food preparation shall be conducted only at the food preparation sink. Hands shall be washed at the hand wash sinks.
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 issuesminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Prepackaged snacks maintained on the sales floor for customer self-service lacked labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer at the three-compartment sink measured at 50 PPM. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
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 problemscriticalCode K15Food source and labeling
Official wording
Food obtained from approved source
Inspector’s notes
A) On the counter for customer self-service: - 3-4 aluminum wrapped pork rolls. - 5-10 pork rolls wrapped with banana leaves. Inside the merchandiser refrigerator for customer self-service: - 9-10 cups of Vietnamese yogurt. - 10+ cups of two types of Vietnamese desserts. - 1 styrofoam pack of fermented raw pork. - 2-3 red mesh bags of individually wrapped fermented raw pork. Inside the refrigerator in the dry storage room: - Aluminum trap with approximately 20-30 pork rolls wrapped in banana leaves. Manager stated that items were provided from a vendor that possibly prepares the items from a home kitchen. Invoices/receipts were not provided. B) Large pot, approximately 2-3 gallons, of sauce cooling on the counter. Manager stated that the sauce was prepared from home. \ [CA] Food must be from an approved source or properly documented. [COS] Items were removed from facility.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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 issuesminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 issuesminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Colander of cilantro maintained inside the curbed janitorial sink. [CA] All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas. [COS] Colander of cilantro was relocated to the food preparation sink. Large rolling tray of baked bread maintained directly next to and below the hand wash sink in the kitchen. [CA] All food shall be separated and protected from possible contamination. Provide splash guard for hand sink and/or relocate opened food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed induction stove maintained on the food preparation counter. Employee hid burner inside a barrel used for bulk ingredients. Observed single butane burner maintained on the storage rack by the water heater. [CA] All utensils and 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). Induction burner has not been approved for use. Remove unapproved equipment. Additionally, facility lacks a dedicated ventilation hood to conduct any type of cooking. As stated on permit condition, the provided ovens are used only for the reheating of precooked food items. No cooking shall be conducted inside facility.
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 issuesminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed using personal cellphone and then attempted to continue onto food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to wash hands before engaging in food preparation.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
a) An approximate 5lb slab of cooked roast pork maintained out in ambient temperature measured between 70F to 80F. This Division observed the roast pork maintained out in ambient temperature prior to receiving consent to conduct inspection. This Division also observed employees placing the roast pork inside the oven, and then providing consent to conduct inspection after 10 minutes. Employees were unable to provide an estimated time for which item has been out of temperature control. Owner/manager arrived on site and stated that roast pork is usually purchased in the morning and is placed inside the upright refrigerators. The entire slab of pork is reheated in the oven for approximately 15 minutes and is maintained in ambient temperature for about 30 minutes during service in which the item is then returned into the refrigerator to cool. b) Approximately 5-10 baked pork and chicken pate chaud maintained inside the hot holding display unit measuring between 105F to 115F. Manager stated that items were baked approximately 30 minutes prior and is usually gone within 30 minutes. c) Prepackaged spring rolls maintained out in ambient temperature measured at 66F. Manager stated that spring rolls are prepared upon orders. Item remained in place for the duration of the inspection. This Division recommended the use of time as a public health control for food items. - When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were subjected to TPHC.
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 temperatureminorCode K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
Manager or "person in charge" not present at the facility. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station in the kitchen next to the oven completely obstructed with a bag of baguettes placed inside the wash basin. Hand wash station observed with heavy accumulation of debris and appears to have not been used for some time. Second hand wash station available in the other side of the wall less than three feet. [CA] Handwashing facility shall be clean, unobstructed, 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 record from Santa Clara County Department of Environmental Health, Mar 11, 2025 · Original Source