Routine Inspection
Aug 19, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured slice cheese at 47F, sliced ham at 47F, spreads at 47-48F (top portion). [CA] Maintain potentially hazardous foods 41F and below. Fill containers/spreads up to the load limit of square container (top inserts) to ensure proper cold air flow. Transfer product to walk in cooler to cool down to 41F. Provide ice baths/cold packs for cheese, spreads, deli meats to maintain proper holding temperatures when placed back in prep unit until unit is serviced. [COS]
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
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wiping cloths noted on counter. [CA] Store in sanitizer between uses.
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
Sandwich prep unit ambient temperature measured at 50F. [CA] Maintain equipment to ensure unit can hold potentially hazardous food 41F and below. Recommend to set unit at ideal temperature range of 33-35F.
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 record from Santa Clara County Department of Environmental Health, Aug 19, 2026 · Original Source