Routine Inspection
May 12, 2026
5 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed handling dirty dishes, then attempted to handle clean dishes that had been ran through the mechanical dishwasher before being stopped. Employee observed cracking raw shell eggs, then proceeded to handle containers of food and attempted to handle clean bowls before being stopped. Employee observed picking up a utensil from the floor, then returned to food preparation without changing gloves or washing hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed their hands.
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
Ambient of the walk-in cooler measured 47F via probe. [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
Nonfood contact surfaces clean
Inspector’s notes
Excessive buildup of coffee staining on the metal shelving in the cabinet located underneath the coffee dump sink in the kitchen. [CA] Maintain clean to prevent the attraction of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
Rice measured 83F while maintained in a warmer at the self-service line. Per staff, it had been placed there 3 hours prior. Various milks measured between 41F and 49F while maintained on a cold plate at the self-service line. *Note: Consider subjecting items to time as a public health control (4-hour rule) if they are unable to be maintained at proper holding temperatures Raw shell eggs measured 55F while maintained in an improper ice bath at the grill station. Per staff, eggs had been taken out of refrigeration 2 hours prior. Staff states that they usually utilize the eggs quickly; however, due to an alternative special being offered today, the eggs had gone mostly used. Numerous potentially hazardous foods measured between 47F and 49F while maintained in the walk-in cooler. Ambient of the unit measured 47F via probe. Per staff, the elevated temperature of the unit was due to staff opening and closing the unit during deliveries earlier this morning. Employee stated that the unit had measured at 41F earlier this morning. Spoke with the PIC, who states that the walk-in cooler has been having issues and they currently have an order filed to replace the condenser unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rice and milk were discarded at the end of breakfast service (9:30AM, i.e. within 4 hours of initially leaving temperature control). Raw shell eggs relocated to refrigeration. After leaving the door of the walk-in closed for approximately 45 minutes, ambient of the unit measured 47F via probe. Employees relocated all potentially hazardous foods in the walk-in cooler to alternative refrigeration units.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Staff could not provide a method for testing the high temperature sanitizing rinse of the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 12, 2026 · Original Source