Routine Inspection
Jul 27, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of single door under counter cooler measured 47F. [CA] Refrigeration must be capable of maintaining PHFs 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 wording
Proper hot and cold holding temperatures
Inspector’s notes
In the single door under counter cooler: raw pooled eggs, liquid egg whites, raw shell eggs, pork sausage, and boiled eggs measured between 47 -49F. Food employee stated that food items were stored in unit more than three hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [COS] All food items were voluntarily discarded.
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
Person in charge present and performing duties
Inspector’s notes
"Person in charge" was not present at the food 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 27, 2026 · Original Source