Routine Inspection
Nov 4, 2025
4 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Lack of sneeze guard for countertop salsa bar cooler. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a double burner crepe maker. PIC stated it's for personal use and will remove it. [CA] Ensure any new equipment is approved by the Department prior to installation/use.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located on a food prep surface (cheese filling 66F) and in the counter top salsa bar (salsa 66F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Also, minimize the amount of time PHFs are out for preparation. Return to refrigeration if not actively preparing the food. [COS] PIC had staff put the cheese filling into the walk-in cooler. PIC had staff replace all the salsa and will use time control until the unit can be repaired.
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
One handwash sink had an empty container and an apron in the basin. [CA] Keep handwash stations clear and easily 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 record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source