ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Apr 23, 2025
Pass
1 recorded violation
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $971.25. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 23, 2025 · Original Source
Routine Inspection
Nov 22, 2024
Closed
The health department recorded a closure at this inspection.
6 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a gallon of milk in the grab n go cooler that was expired and curdled/spoiled. [CA] Ensure all food for sale is in good condition, safe and unadulterated. [COS] PIC voluntarily discarded the milk.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed floor sink in main prep area (where 3 comp and food prep sink drain in to) to be clogged and about to overflow. [CA] Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Unclog floor sink and maintain.
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.
Observed packages of sausages that were vacuum sealed by owner (reduced oxygen packaged) without a HACCP. [CA] Discontinue reduce oxygen packaging without an approved HACCP. [COS] PIC voluntarily discarded the sausages.
HACCP information:
HACCP Plan (Hazard Analysis Critical Control Point) means a written document that complies with the requirements of Section114419.1 and that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by the National Advisory Committee on Microbiological Criteria for Foods. These principles include completion of the following basic steps:
(a) Completion of hazard analysis identification by identifying the likely hazards to consumers presented by a specific food.
(b) Determination of critical control points in receiving, storage, preparation, displaying, and dispensing of a food.
(c) Setting of measurable critical limits for each critical control point determined.
(d) Developing and maintaining monitoring practices to determine if critical limits are being met.
(e) Developing and utilizing corrective action plans when failure to meet critical limits is detected.
(f) Establishing and maintaining a recordkeeping system to verify adherence to a HACCP plan.
(g) Establishing a system of audits to do both of the following:
(1) Initially verify the effectiveness of the critical limits set and appropriateness of the determination of critical control points.
(2) Periodically verify the effectiveness of the HACCP plan.
Potentially hazardous foods that are packed by the food facility in reduced-oxygen packaging or have been partially cooked and sealed in any container or configuration that creates anaerobic conditions shall be plainly date coded. The date coding shall state "Use By," followed by the appropriate month, day, and year.
A food facility that packages potentially hazardous food using a reduced-oxygen packaging method must operate under a HACCP plan which has been approved by the California
Revised 02.05.21
48
Department of Public Health. See 114419 (b)(2) for exemption.
Food facilities may engage in the following only pursuant to a HACCP plan that has been approved by the California Department of Public Health:
1. Using acidification or water activity to prevent the growth of Clostridium botulinum.
2. Packaging potentially hazardous food using a reduced-oxygen packaging method as specified in Section 114057.1.
If the California Department of Public Health grants a variance, or if a HACCP plan is required pursuant to Section 114419, the permit holder shall follow all requirements listed in CalCode.
Food facilities may engage in any of the following activities only pursuant to a HACCP plan as specified in Section 114419.1:
1. Smoking food as a method of food preservation rather than as a method of flavor enhancement.
2. Curing food.
3. Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement, or to render a food so that it is not potentially hazardous.
4. Operating a molluscan shellfish life support system display tank used to store and display shellfish that are offered for human consumption. EXCEPTION: tanks in operation prior to July 1, 2007.
5. Custom processing animals that are for personal use as food and not for sale or service in a food facility.
6. Preparing food by another method that is determined by the enforcement agency to require a HACCP plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed flies in facility and use of fly tape. [CA] Eliminate pests from facility; discontinue use of fly tape. Recommend working with professional pest control to eliminate flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed potentially hazardous foods stored in the grab n go cooler that measured in the temperature danger zone. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC voluntarily discarded compromised PHFs.
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.
Facility does not have a posted consumer advisory sign. [CA] Post a consumer advisory sign for the risks of consuming raw or undercooked meats.
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.