Routine Inspection
Nov 14, 2025
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The table that the meat is sliced on must be sanitized. The slicer must be sanitized properly. [CA] The sanitizer must be at 100ppm chlorine. Keep the wiping towels in the sanitizer and use these to wipe down the table top. [COS] Went over how to make a sanitizer with the owner.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
No employees have a food handler or FSC. [CA] At least one employee must have a food handler card. All other employees that help with slicing the meats must have a food handler card.
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
Food properly labeled and honestly presented
Inspector’s notes
Observed some items that are not labeled. [CA] Label the unlabeled box of dried lime. Label the unlabeled containers of grape molasses. Do not sell the grape molasses until it has the proper labels as described.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 14, 2025 · Original Source