Routine Inspection
Jul 31, 2025
8 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
In the prep area, observed used wiping cloths stored on counter-tops. [CA] Ensure all use wiping cloths are stored in a sanitizer bucket with approved sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.
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
In the sandwich prep area, observed a lack of paper towels in the paper towel dispenser. At the time of inspection, area was not in use, and all nearby handwash stations were fully stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels in their respective dispensers.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the retail area, at the self-service open display refrigerator, measured sliced bacon, sliced cheese, and tri-tip between 45F and 49F. Measured ambient air temperature of display refrigerator at 50F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved sliced bacon, sliced cheese, and tri-tip to nearby refrigeration to facilitate proper holding temperatures. After removal of potentially hazardous foods, operator placed a barrier over the open display of the refrigerator, and remeasured ambient air temperature at 40F. Operator to maintain potentially hazardous foods at 41F and below at all times when stored in the self-service open display refrigerator.
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 in good condition, safe, unadulterated
Inspector’s notes
Observed moldy meats and food stored in the 2 door reach in refrigerator. [CA] Ensure all moldy food is immediately discarded from use.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate and food handler cards unavailable upon request. [CA] Ensure at least one food safety manager's certificate is obtained and a copy kept on-site for review. All other employees that handle food shall obtain food handler cards and have copies on-site for review.
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
In the retail area of the facility, observed various meats are vacuum packaged without a proper time and date label including sliced bacon, marinated tri-tip, marinated beef, and raw chicken. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Reduced oxygen packaging for the purposes of use within 48 hours shall be time and date labeled when packaged and removed from the packaging within 48 hours. [COS] Operator VC&D ROP sliced bacon and marinated tri-tip that have been stored with dates past 48 hours.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
In the prep area, observed several flies. [CA] Ensure facility is kept free of flies to prevent possible contamination of food and food contact surfaces.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed cooking of fish stock over a counter-top convection stove. [CA] Ensure all indoor cooking occurs underneath a ventilation hood except when approved through a exemption or variance.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 31, 2025 · Original Source