Routine Inspection
Aug 20, 2026
2 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed employee washing gloved hand. [CA] Ensure gloves are removed for handwashing and replaced when hands may have become contaminated. [COS] Operator removed glove from hand and rewashed hands.
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
Proper hot and cold holding temperatures
Inspector’s notes
At the display counter, measured pesto caprese danish at 68F and ham and cheese croissant at 70F. Per operator, potentially hazardous foods stored from 9:30am. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed pesto caprese danish and ham and cheese croissant on TPHC (time as a public health control) and to be served by 1:30pm for a total of 4 hours from when removed from temperature control or discard.
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 record from Santa Clara County Department of Environmental Health, Aug 20, 2026 · Original Source