Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Official record from Santa Clara County Department of Environmental Health, Mar 13, 2026 · Original Source
Routine Inspection
Apr 28, 2025
Pass
1 recorded violation
minorCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
pre-cooked sliced beef in vacuum seal being reheated in countertop steamer
[CA]discontinue using warmers including steamer to reheat food
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.