Routine Inspection
Apr 15, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the meat display area, in the prep/display refrigerators, measured excessive stacked containers of beef and chicken between 42F and 60F. Per operator, beef and chicken stored from about 3 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Discontinue excessive stacking of potentially hazardous foods in prep/display refrigeration. [SA] Operator removed excessive containers of beef and chicken from the prep/display refrigeration to facilitate proper holding temperatures. Excess containers were moved to nearby walk-in refrigerators to facilitate proper holding temperatures.
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 separated and protected
Inspector’s notes
Observed open cut fish stored for self-service. [CA] Ensure all cut fish is packaged for self-service to prevent possible contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the fish prep room, observed broken/missing tiles, and gaps between corner edges of wall tiles. [CA] Ensure tiles are repaired/replaced and gaps sealed to prevent possible harborage of vermin.
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
Compliance with shell stock tags, condition, display
Inspector’s notes
At the seafood display/prep area, observed raw oysters stored without shellstock tag. Observed shellstock tags were not maintained in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [SA] Operator able to provide shellstock tag for raw oysters and stored tag with the shellstock display area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Apr 15, 2026 · Original Source