Routine Inspection
Jan 20, 2026
11 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The fans in the meat department have accumulated thick dust. [CA] Clean these fans to remove all accumulation from them.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
There are reach in freezers in the back of the facility. The freezers do not lock. [C] The ice in the bags must be stored inside the facility.
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
Nonfood contact surfaces clean
Inspector’s notes
The walk in milk cooler shelves have black accumulation on them. [CA] Thoroughly clean and sanitize the milk walk in shelves.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The meat department hand sink on the end does not have a paper towel dispenser. [CA] Replace the missing paper towel dispenser.
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
Wiping cloths: properly used, stored
Inspector’s notes
The wiping towel bucket sanitizer tested at almost 0ppm quat. [CA] The quat must be at 200ppm. [COS] The container was empty and replaced for the automatic dispenser at the sink.
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
Food contact surfaces clean, sanitized
Inspector’s notes
The cutting board in the meat department has deteriorated duct tape on the side. [CA] Remove the duct tape and completely remove all pieces and residue from the tape before reusing the board. The cutting boards in the produce prep area are black with stains and deteriorated. [CA] Replace the cutting boards and discontinue using the deteriorated boards.
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
There are several deteriorated and dirty wood and plastic pellets being used as shelving. [CA] Replace these with approved type shelves.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed drain pipes in floor sinks. [CA] Remove the drain pipes from inside the floor sink to provide an air gap between the top of the sink and the bottom of the drain pipe.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The dish washing sink is set up with the first compartment empty, the next one soapy water and the 3rd with clear water. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
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
Thermometers provided, accurate
Inspector’s notes
Observed digital thermometers not working several units. [CA] Repair or place thermometers in the units in order to see if they are holding food at 41 degrees F and below.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The floor in the produce prep area has accumulated mildew like substance around pellets and debris behind/under equipment. [CA] Thoroughly clean the floors. The floor sinks have accumulated debris in most all of them throughout. [CA] Clean the floor sinks. The floor is broken near the meat department. [CA] Repair the 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, Jan 20, 2026 · Original Source