Routine Inspection
Apr 27, 2026
4 recorded violations
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
*REPEAT VIOLATION* Employee with gloved hands handled raw beef patty, removed gloves, and donned on new gloves without hand washing prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Staff washed hands at hand sink. note: A FOOD FACILITY may incorporate an alternate glove use procedure in which double gloves are worn to handle raw animal proteins. The loosefitting outer glove shall be removed in a manner to prevent crosscontamination of the tight-fitting inner glove before the inner glove is used as a barrier to bare hand contact with READY-TO-EAT FOOD.
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
Food storage: food storage containers identified
Inspector’s notes
Container of pizza sauce stored directly on the floor. No direct contamination observed. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Washed and wet containers above 3 comp sink stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.
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
Wiping cloths: properly used, stored
Inspector’s notes
*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses at the cook line. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. Sanitizer solution at bar quat sanitizer measured at 0 ppm [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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, Apr 27, 2026 · Original Source