Routine Inspection
Feb 4, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured creamer and milk at 48 F within carafes at the self service coffee area. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Creamers placed on TPHC with a discard to not to exceed 4 hours after removal from temperature control.
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 coffee station hand wash sink lacks a supply of soap and paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
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 record from Santa Clara County Department of Environmental Health, Feb 4, 2026 · Original Source