Routine Inspection
Sep 7, 2026
3 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Water measured at a maximum of 92F from both faucets at the three compartment sink. Per the shift lead and per the PIC from Gilroy Gardens, this facility has had frequent issues with the hot water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA] Food receives prepackaged food in single-use containers, hot or cold holds, and subsequently serves to customers. Facility only warewashes soda dispenser nozzles and the lemonade dispenser.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only hand sink in the kitchen lacked paper towels in wall-mounted dispenser. Per the shift lead, they have not yet been given the key for the paper towel dispenser and are unable to open it to refill the paper towels inside. *Note: Roll of paper towels was available, on a lower shelving unit at the front service counter less than 15 feet away [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Facility lacks any form of sanitizer on-site, for the purpose of sanitizing soda dispenser nozzles and the lemonade dispenser. Per the shift lead, the facility had sanitizer wipes available when she was last on-site two weeks prior, but appears to have ran out. [CA] A food facility shall have a method of sanitizing food contact surfaces available at all times that the facility is in operation. [COS] Shift lead left and returned with a bottle of quaternary ammonium sanitizer and test strips.
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, Sep 7, 2026 · Original Source