ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Jun 17, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Heated drying unit inside the left side restroom inoperable. Paper towels not provided as an alternative. Second hand sink available in separate restroom.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the eight-door merchandiser refrigerator for PHF food items measured between 37F on the left side to 51F on the right side where prepackaged PHF items were previously stored. Thermometers installed on the top of the refrigerator showed temperatures of 35F on the left side, and 44F at the middle section.
At time of follow-up inspection, no PHF items were stored inside the refrigerator in the middle and left sections. PHF items (milk) on the left side measured within temperature requirements.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner. PHF items shall not be stored inside the refrigerator unless it is able to maintain 41F or below.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 17, 2025 · Original Source
Routine Inspection
Jun 13, 2025
Conditional Pass
9 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Heated hand drying unit at the hand wash station in the left restroom inoperable. Paper towels are also not provided.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the Hussman display refrigerator measured at 41F at one end and 51F at the other end.
Ambient temperature of the walk-in refrigerator downstairs measured between 45F to 46F via IR.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
** Repeat violation.
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.
Observed white baffle inside the ice machine with brown and black growth like matter.
[CA] Clean, sanitize, and maintain ice machine.
[COS] Instructed employee to set up sanitizing solution with bleach and to clean baffle.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed three pressurized cylinder tanks not secured to 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.
Thermometer not provided inside walk-in refrigerator.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Used mop stored inside mop bucket.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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.
Observed white baffle inside the ice machine with brown and black growth like matter. Soiled surface was in contact with consumable ice.
[CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
[COS] Instructed employee to discard top layer of ice in contact with soiled surface.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food manager certificate unavailable for reivew.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Numerous prepackaged sandwiches and burritos maintained inside the Hussman display refrigerator measured between 48F to 49F. Employee was unsure what time items were placed inside the refrigerator but suspects that it has been there overnight.
Ambient temperature of the refrigerator measured at 41F on the left side where milk is stored, and 51F on the right side where prepackaged food items are stored.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 10x sandwiches on wheat bread - egg salad, turkey cheddar, ham cheddar, 4x roast beef and pepperoncini submarine sandwiches, 7x prepackaged burritos were all VC&D due to time and temperature abuse.
** Repeat violation.
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.