Routine Inspection
Nov 26, 2025
5 recorded violations
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed half eaten snacks stored throughout the ware house. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Hot and cold water available
Inspector’s notes
Facility lacks hot water. Water at hand wash stations and three-compartment stations throughout the facility measured at 61F. Manager stated that the hot water went out yesterday and that a work order has been placed. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA] Facility's meat department where opened food is processed is temporarily closed until hot water is restored. Remaining grocery store where prepackaged food is offered may remain opened. All rotisserie chicken prepared in the morning in the hot holding cases were removed.
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.
More about water, plumbing, or sewage problemsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Heavy accumulation of debris, garbage, and food observed on floors throughout the warehouse and underneath storage racks inside the walk-in coolers. [CA] Clean and maintain floors of accumulated debris.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Produce department three-compartment sink observed with heavy accumulation of debris. [CA] Clean and maintain three-compartment sink.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station in the ware house of the produce side lacked paper towels. Hand wash station also observed slow to drain. * Facility does not conduct any type of food preparation for produce. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are easily accessible and readily available at all times. Hand wash station at the meat department obstructed with oven mitts placed inside the wash basin. Hand wash station also observed with heavy accumulation of grime. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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, Nov 26, 2025 · Original Source