Routine Inspection
Dec 30, 2025
9 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed the cottage cheese, salmon, chicken, and potato salad at 58, 59, 60, and 58 degrees F. [CA] The PHF must be kept at 41 degrees F and below. If TPHC will be used then provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24 hour period. [COS] The kitchen supervisor chose to discard the PHFs.
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
Hot and cold water available
Inspector’s notes
A kitchen hand sink hot water did not read above 89 degrees F hot water. [CA] The hot water must be able to reach 100 degrees F. This is the hand sink that leaks and puddles in front of the sink. Use the properly working hand washing sinks until this one can be repaired.
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 wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed clean utensils stored in plastic bins that are soiled with small debris and food particles. [CA] Wash and sanitize the containers and utensils and keep the clean utensils in clean 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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand sink was blocked with a garbage bin. [CA] Keep the hand sink unblocked and easily accessible. [COS] The garbage was placed somewhere else
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 wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The dish washing sink is leaking. [CA] Repair the leaking plumbing at the hand sink.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The table under the beverage machines is soiled. [CA] clean and sanitize the tables.
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
Thermometers provided, accurate
Inspector’s notes
Th pull out drawers on the far right end at the cook line does not have a thermometer. [CA] Provide a thermometer in the unit.
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
No rodents, insects, birds, or animals
Inspector’s notes
In the beverage service area there are insect glue boards under the beverage equipment that are smashed and full of insects. [CA] Discard the glue boards that are full of insects and clean and sanitize the area.
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 insectsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The small utensil and equipment storage room floor is soiled and has accumulated debris. [CA] Clean the storage room floor.
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, Dec 30, 2025 · Original Source