Routine Inspection
Aug 11, 2026
7 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
In the employee and customer restroom, measured the maximum water temperature at the handwash sink at 66F. [CA] Water shall be supplied from 100-108F as measured from the faucet at handwash stations.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the middle 2-door under counter cooler at preparation line, measured cream at 48F. Per employee, cream was prepared less than 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below. [SA] Cream was relocated to another working refrigeration unit to facilitate rapid cooling.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed storage of syrups directly inside the handwash sink at the front counter. Nearby handwash sink in the kitchen available for use. [CA] Handwash station shall be fully stocked and accessible at all times.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employee food handler cards are not available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee conducting warewashing of contaminated blender in the front preparation sink with soap and without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist directed employee to wash, rinse, and sanitize blenders in between use. Discussed warewashing with PIC.
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) Measured the ambient temperature of the 2-door under counter cooler at 48F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed use of TurboChef convection oven in the kitchen without mechanical violation. Facility has not obtained approval or hood exemption for this equipment. [CA] Installation of new equipment shall be approved by this department. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. *** Per permit condition: "FACILITY SHALL SUBMIT PLANS TO THIS AGENCY FOR SINGLE ADDITIONAL PIECE OF EQUIPMENT FOR TURBO CHEF CONVECTION OVEN IN KITCHEN FOR APPROVAL BY 11/11/2024."
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
Food properly labeled and honestly presented
Inspector’s notes
Per employee, prepackaged sandwiches are prepared at outside location from Fremont. Observed the address displayed on the label corresponds to this facility rather than facility of preparation. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source