Follow-Up Inspection
Aug 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 21, 2026 · Original Source
Santa Clara County, CA
Holyshred
3924 El Camino Real
Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Aug 17, 2026
Conditional Pass
7 recorded violations
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed food employee conduct multiple tasks while wearing a single pair of gloves, including rinsing a knife at the warewashing station and grabbing a multiuse wiping cloth, and subsequently attempt to grab a clean bowl to start food preparation without an intermediate handwashing step. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] The food employee was stopped from starting food preparation and directed to remove their hands and wash their hands prior to food preparation.
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 problemscriticalCode K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Observed chicken set at ambient temperature measured at 76F at the cooks line and 69F at the speed rack in the back preparation area. The person in charge stated the chicken was cooked approximately 30 minutes prior and the general practice for service is to fry an additional time. [CA] Potentially hazardous foods must be cooked to the minimum required cooking temperature continuously. Chicken shall be cooked to a minimum internal temperature of 165°F or above. [COS] The chicken was returned to the deep fryer to fully cook to 165F.
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 temperatureminorCode K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed the refuse area to be unclean with overflowing garbage bags and a damaged compost bin attracting flies to the exterior of the facility. It was discussed with the PIC that a larger garbage bin and replacement compost bin is pending replacement. [CA] Maintain the refuse area clean and receptacles clean and in good repair to prevent the attraction of vermin.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
The current health permit was not posted in a conspicuous location at the time of inspection. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Observed toilet paper stored outside of a sanitary dispenser in the restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
No paper towels were available in the sanitary dispenser at the only handwashing station in the kitchen area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] The handwashing station was stocked at this time.
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 problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the gooseneck faucet to be leaking at the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 record from Santa Clara County Department of Environmental Health, Aug 17, 2026 · Original Source
Routine Inspection
Jun 24, 2026
Result not listed
6 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed holes and chipping in gloss paint at walls behind preparation line wall across from cooks line. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed hand washing sink installed adjacent to preparation table which is subject to splashing during hand washing. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.
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 problemsminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Menu indicates charcoal grilled BBQ chicken; facility does not burn solid fuel. [CA] FOOD offered for human consumption shall be honestly presented in away that does not mislead or misinform the CONSUMER.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Observed leak below right compartment of three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair. 2. Observed wastewater piping supported by piece of wood below right side of three compartment sink. [CA] Repair to ensure floors are easily cleanable below three compartment sink. 3. Observed wastewater line for ice machine and three compartment sink to sit below the rim of the floor sinks. [CA] All water supply inlets including a spray nozzle attached at the warewash sink shall have an air gap at least twice the diameter of the water supply inlet and may not be less than one inch from the flood level rim of the plumbing fixture.
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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed the following: - 1 dead adult cockroach in between the counter top wall and table top surface at the side counter near the front service area; cockroach spotting was also observed in this area - 2 dead adult german cockroaches in the cabinets adjacent to the ice machine No evidence of live activity was observed at this time. [CA] Remove the cockroaches and clean and sanitize any affected areas
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed box of latex gloves at front service counter [CA] The use of latex gloves is prohibited in food facilities and retail food establishments. Types of non-latex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.
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, Jun 24, 2026 · Original Source
Routine Inspection
Dec 5, 2025
Pass
7 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken stored above produce in walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Unshielded lighting found in dry store room. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops in bulk containers lack handles.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Large Co2 thank in storage room is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Bean sprouts held at preparation table, measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 temperatureminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Food preparation sink is in disrepair (leaking). [CA] Repair plumbing fixture and maintain in clean and good repair.
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unused equipment found stored in the facility (deli/sandwich refrigerator). [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Produce and boxed/canned food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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, Dec 5, 2025 · Original Source