Routine Inspection
Apr 14, 2026
4 recorded violations
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Apples displayed for customer self service without protection from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. A sign that states "wash before consuming" can be used as an alternative to the above requirements.
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.
More about food not protected from contaminationOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing equipment to measured the final sanitizing rinse of the high temperature 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
Proper hot and cold holding temperatures
Inspector’s notes
All PHF's at the salad bar refrigerator measured at 47 F to 57 F and the sandwich station refrigerator measured at 50 F to 59 F. Some items were re-used from the day prior (labeled 4/13). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHF's re-used from the day prior were voluntarily condemned and discarded. PHF's delivered day of were placed on time as a public health control and discarded following the lunch service at 1:30pm. Submit time as a public health control procedures to inspector for review and approval.
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
Single use food containers stored on the floor of the upstairs dry storage room. [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 record from Santa Clara County Department of Environmental Health, Apr 14, 2026 · Original Source