Routine Inspection
Sep 8, 2025
6 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of wood boards with galvanized metal nails to cook bagels within the oven. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Observed the use of garbage bags to store boxes of dough within the freezer. [CA] Use food grade approved bags or containers.
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 issuesOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks a high temperature measuring device for testing the final sanitizing rinse of the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Signs posted; last inspection report available
Inspector’s notes
Employee restroom lacks a hand wash sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees. The posted permit is expired. [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 issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured sliced beef at 52 F, sliced turkey at 49 F, sliced ham at 53 F and sliced cheese at 50 F within the top portion of the sandwich preparation fridge. PIC stated the meat was placed within the unit greater than four hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep lid to the unit closed when not in use. Discontinue the pratciec of double wrapping meats. Recommend storing in metal containers. [COS] Sliced meat and cheeses discarded at the time of inspection.
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 wording
Food storage: food storage containers identified
Inspector’s notes
Containers of cream cheese stored within buckets on the ground of the walk in refrigerator. [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 wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
The restroom lacked a supply of toilet paper. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet. [COS] Toilet paper provided.
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, Sep 8, 2025 · Original Source