Routine Inspection
Jun 25, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. Measured sliced cheese holding at 51F in sandwich prep for more than 4 hours. 2. Measured deli meat holding at 53F at boar's head display refrigerator for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash and relocate PHFs to another refrigeration unit. Minor: Measured the following PHFs holding between 46F - 49F in sandwich prep unit for less than 4 hours: sliced ham, sliced pastrami and sliced cheese. [CA] Maintain all PHFs cold held at or below 41F.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found cold water pressure at hand wash sink located near sushi section with insufficient flow. [CA] Ensure cold/warm water is flowing sufficient for the purposes of hand washing. 2. Found leaking faucet at both 1-compartment sink. [CA] Secure leak.
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, Jun 25, 2026 · Original Source