Routine Inspection
Mar 31, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the produce department, hand sink's single use towel dispenser was not properly functioning. No open food preparation at produce area per PIC. [CA]: Repair dispenser and ensure it is able to provide single use 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 wording
Hot and cold water available
Inspector’s notes
At the back hand sink of the meat department, cold water valve was inoperable. Available hand sink nearby. [CA]: All hand sinks shall be equipped with warm and cold water. Repair valve.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of debris on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during 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
Nonfood contact surfaces clean
Inspector’s notes
*REPEAT VIOLATION* Accumulation of white mold-like substance on the refrigeration units located at: -deli/meat -yogurt/raw shell eggs -open air produce No contamination observed. [CA]: Clean noted areas. Nonfood contact surfaces shall be maintained clean.
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, Mar 31, 2026 · Original Source