Routine Inspection
Dec 4, 2025
2 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed 5 dead ants in the soap dispenser at one of the handwash sinks. [CA] Replace soap.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods located in the open cold hold unit that measured in the temperature danger zone (sliced cheese 49F-52F). Per staff, the cheese had been in the unit since 6am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair, or replace unit if necessary. [COS] PIC had staff voluntarily discard sliced cheese.
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 record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source