Routine Inspection
May 29, 2026
6 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The 2 door prep cooler and the single door upright display cooler observed not properly maintaining Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Ensure refrigeration equipments are able to maintain PHFs at or below 41 degrees Fahrenheit.
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
1. MAJOR. Multiple items in the 2 door prep cooler were measured at 53 degrees Fahrenheit. Per PIC, only small amounts of food are placed in the cooler to make sandwiches and nothing is stored in there overnight. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Minimal amounts of PHFs will be placed in the 2 door prep cooler to make sandwiches and nothing to be stored in there overnight. 2. MAJOR. Milk and cream cheese in the single door upright display cooler were measured at 52 degrees Fahrenheit. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit. [Suitable Alternative] Items were moved to a functioning refrigeration unit.
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
Mold like grime observed in the ice machine. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Lack of manager Food Safety Certificate. [Corrective Action] 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. 2. Some employees lack Food Handler's Card. [Corrective Action] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Handwash sink at the service area observed partially blocked by miscellaneous items. [Corrective Action] Ensure handwash sink area is clean, clear, and easily accessible at all times. 2. Paper towels were not observed stored in the paper towel dispenser at the handwash sink at the service area and restroom. [Corrective Action] Ensure paper towels are stored in the paper towel dispenser.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Perforated ceiling panels observed in the kitchen area. [Corrective Action] Ceiling panels at food prep areas shall be smooth, durable, and easily cleanable.
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, May 29, 2026 · Original Source