Routine Inspection
Nov 13, 2025
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the only handwash station in the produce area, the hot water measures from 100-140F and is not readily adjustable. (The cold water pedal is properly functioning.) [CA] Handwashing facilities shall be equipped to provide a consistent stream of 100-108°F water under pressure for a minimum of 15 seconds.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of ice on the fan guards of the walk-in freezer. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the meat department, observed working and clean knives stored in utensil holder hanging off the trash can. [CA] All utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination.
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 record from Santa Clara County Department of Environmental Health, Nov 13, 2025 · Original Source