Routine Inspection
Jul 8, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station within the produce department was missing paper towels inside of dispenser at the time of inspection. [CA] Hand wash station must be fully stocked 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
Plan review
Inspector’s notes
Facility has installed a new wrapping machine within the meat department. UL seal noted at the time of inspection. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plan into the department within 3-weeks (7/31/26). Failure to comply may result in enforcement action.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within grab and go refrigeration were measured between 47-48*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC moved all products to a different location of the grab and go that is keeping temperature.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer (Quats) within the 3-Compartment sink at the produce department was measured at 0PPM. No active ware-washing. [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. [SA] Quats will be added manually.
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, Jul 8, 2026 · Original Source