Routine Inspection
Feb 27, 2026
3 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed chemicals stored on the wall mounted shelf shelf in the meat department, above the 3-compartment sink and food prep sink. [corrective action] Store chemicals in a designated area below food equipment.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the meat department, a bus tub was found with a hole in the corner and was repaired by sealing the hole with duct tape. Tub is used for transporting ice from ice machine to the meat display case. [corrective action] Ensure equipment is in good repair, smooth, and easily cleanable. Employee was informed to discontinue using this tub.
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 contact surfaces clean, sanitized
Inspector’s notes
Spray bottle at meat department was labeled as bleach. Content of the bottle was checked with sanitizer test strip but was unable to detect chlorine residual. [corrective action] Ensure chlorine sanitizer is prepared at 100 ppm. [correction] Spray bottle was emptied. Chlorine sanitizer was prepared at time of this inspection. Note: Sanitizing procedure was discussed with meat department employee. Cutting board and meat cutting machine must be cleaned and sanitized at least once every 4 hours. Per employee, meat department operates at 9 AM to 7 PM daily.
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, Feb 27, 2026 · Original Source