Routine Inspection
Jul 14, 2026
5 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
No food safety certificate was available for review. Food handler cards were available and valid at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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
Consumer self service does prevent contamination
Inspector’s notes
Food out for summer camp buffet observed to be missing sneeze guard. [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
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1) Yogurt and cut melon in 3 door salad bar cooler measured to be 56F and 54F. Per operator items were placed out for breakfast service which ended about 2 hours prior and were placed back in 2 door reach in cooler. Other PHFs in cooler measured to be below 41F, see measured observations. [CA] PHFs shall be kept at 41F and below for cold holding. [COS] Yogurt and cut melons were VC&D, see VC&D report. MIONR: 2)Salad bar measured to have: -Chicken at 43F -Shrimp at 42F -Cut tomatoes at 44F Per operator salad bar is refrigerated if there are left over. Cooler was stocked in the last 30 minutes for lunch. [CA] Keep PHFs at 41F and below for cold holding. [CA] Empty slots in salad bar was sealed with empty trays and temperature fell
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
Handwash sink at front cookline missing soap. Handwash sink in back area missing paper towels. Two other fully stocked handwash sinks available in vicinity. [CA] Ensure all handwash sinks are stocked with soap and paper towels and are easily accessible at all times. [COS] Soap and paper towels were refilled at their respective handwash sinks.
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
Hot and cold water available
Inspector’s notes
Hot water at 3-comp sink measured to fluctuate between 101-105F. Hot water goes down when upright dishwasher is in use. [CA] Provide an adequate supply of hot water at least 120F in 3-comp sink. NOTE: If hot water cannot be maintained at least 100F, facility shall not operate without hot water.
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 record from Santa Clara County Department of Environmental Health, Jul 14, 2026 · Original Source