Routine Inspection
Apr 1, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. MAJOR. Bean sprouts in the vegetable case was measured at 54 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Bean sprouts were moved to another cooler. 2. Yogurt drink in the mixed items wall case was measured at 48 degrees Fahrenheit. Only that section of the mixed items wall case was out of temperature. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 tag swere not observed together with the oysters and clams. [Corrective Action] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Black mold like substance observed on the ceiling at the back storage room. [Corrective Action] Maintain ceilings in good condition.
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, Apr 1, 2026 · Original Source