Routine Inspection
Jul 22, 2026
7 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
Walk-in cooler and hot holding display case lack internal thermometers placed inside the units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 storage: food storage containers identified
Inspector’s notes
Bag of chicken breading observed maintained open on a lower prep table across from the fryer. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Dredged, raw chicken measured between 48F and 49F while maintained in thick, folded blue plastic bags in three cardboard cases covered with lids while on a cart in the walk-in cooler. Chicken appears to be folded into thick blue plastic bags and covered in a lidded cardboard box in a manner that restricts airflow. Per the PIC, dredged chicken had been dredged in chicken breading last night, and then maintained inside the walk-in cooler to cool overnight. [CA] Potentially hazardous foods prepared at ambient shall be cooled to 41F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 150 lbs of chicken was voluntarily condemned and discarded.
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
No rodents, insects, birds, or animals
Inspector’s notes
4+ flies observed in the deli kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Proper hot and cold holding temperatures
Inspector’s notes
Two pieces of fried chicken measured 130F and 132F respectively while maintained at the very front (furthest away from the openable sliding back panel) of the hot holding display case at the front of the deli. Per staff, fried chicken had been placed into the unit 2.5 hours prior. *Note: All other fried chicken in hot hold display case measured at 135F or above [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Deli manager elected to voluntarily discard fried chicken.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Cleaned, wet containers observed stacked up in a manner that does not allow for adequate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink near the cook-line lacked paper towels. *Note: Additional hand sink with paper towels was available on the other side of the wall, less than 10 feet away [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were restocked.
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, Jul 22, 2026 · Original Source