Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Jan 27, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Near the cash register: measured temperature of prepackaged sandwiches to be 52F. No clear TPHC time marking was observed.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and clearly label food with discard time (within 4 hours of removal from temperature control). Note: a TPHC form was discussed and provided at the previous inspection.
[COS] Sandwiches were moved to a refrigerator.
*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.
Official record from Santa Clara County Department of Environmental Health, Jan 27, 2025 · Original Source
Routine Inspection
Jan 21, 2025
Conditional Pass
5 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the meat area's only handwash sink was blocked by a large hose wrapped around the faucet, and a meat grinder was stored directly in front of the sink.
[CA] Keep the handwash sink unobstructed and easily accessible at all times.
[COS] The hose and meat grinder were removed.
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.
At the checkout counter: measured internal temperature of pre-wrapped sandwiches to be 52F. Employee stated they had been held for 1 hour.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods to be discarded within 4 hours.
[COS] Sandwiches were moved to a refrigerator.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee rinsing his hands at the prep sink.
[CA] Handwashing must be conducted only at the handwash sink.
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.
Observed damaged floor tiles in back area, especially near the restroom.
Inside the walk-in freezer: observed non-slip surfaces on floor were heavily damaged and soiled with food debris.
[CA] Repair floors and keep them clean.
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.
Observed wiping cloths on meat prep counter were stored in a bucket of 0ppm quaternary ammonia and 0ppm chlorine.
[CA] Store wiping cloths in 200ppm quaternary ammonia or 100ppm chlorine.
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.