Routine Inspection
Jan 22, 2026
2 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Measured grilled veggies at 58 F within a covered container in the preparation walk in fridge. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Container uncovered to allow for proper air flow.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand wash sink at the center salad bar island was non-functional due to a drain clog. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] A one compartment prep sink within the area set up for hand washing with soap and paper 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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source