Routine Inspection
Sep 11, 2026
4 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water at the three compartment sink measured at a maximum of 110F. [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.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. PHFs (hot dogs, grilled cheese, ground beef) in the electric hot box were measured between 130-135F. The hot box had a light notification indicating the heating was off. 2. PHFs in the upright cooler approved for prepackaged items only were measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per staff and delivery note, items were brought at 7pm and the event will end at 9 pm. Facility agreed to use TPHC for remainder of event. Ensure to discard items at end of event.
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
The paper towel dispenser near the warewash area was lacking paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] A stack of paper towels were provided near by. All dishes are returned to the Convention Center Main Kitchen for warewashing. Ware washing is not done in this facility.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility is storing PHFs in a refrigerator that is approved only for prepackaged food items. [CA] Ensure to use equipment to manufactuer's specifications. Cease use of the prepackaged only cooler for PHF cold holding. 2. The upright cooler that is approved for prepackaged items only is not maintaining a temperature of 41F or below. [CA] Refrigeration must be capable of maintaining temperature at 41°F or below.
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 record from Santa Clara County Department of Environmental Health, Sep 11, 2026 · Original Source