Routine Inspection
Jun 5, 2026
6 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed WD40 and insecticides stored above the produce wrapping machine. [corrective action] Store chemicals in a separate area below food or food equipment.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed dust collecting on the ceiling in the dairy walk-in cooler. Paint starting to flake off the ceiling. [corrective action] Remove the dust and re-finish the ceiling to prevent paint from flaking off. 2. Observed blood on the floor in the meat walk-in cooler. Strong odor was noted. [corrective action] Thoroughly clean the floor in the meat walk-in cooler. Provide additional dunnage racks to store boxes off the floor to facilitate cleaning.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed water dripping onto meat in one of the meat display refrigerators. [corrective action] Scrape off the ice to prevent water from dripping onto the meat. [suitable alternative] A container has been temporarily placed in the refrigerator to contain the dripping water. 2. Observed heavy ice build up in the walk-in freezer. Solid ice found on the floor. [corrective action] Defrpst the walk-in freezer to remove excess ice.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop was found to be stored on top of the ice machine. [corrective action] Store the scoop in a clean container.
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
Proper hot and cold holding temperatures
Inspector’s notes
Tray of balut was found to be held at room temperature in the produce area. [corrective action] Store balut under refrigeration at 41F or below. [correction] Balut was 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.
More about food kept at an unsafe temperatureOfficial wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell stock tags for previously sold oysters were not available. [corrective action] When a box of oysters sell out, write the date on the tag and keep the tag for at least 90 days. Store tags in chronological order.
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, Jun 5, 2026 · Original Source