Routine Inspection
May 19, 2026
5 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Observed raw shelled eggs stored in direct contact with raw beef patty. [CA] All food shall be separated and protected from cross-contamination. Store all raw poultry products away from or below beef products.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thermometers provided, accurate
Inspector’s notes
Observed most refrigeration units lack thermometers for internal monitoring. [CA] A thermometer (accurate to +/- 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Proper hot and cold holding temperatures
Inspector’s notes
At the salad bar, measured multiple Potentially Hazardous Foods including boiled egg, chicken, and cut tomato from 50-53F. At the front preparation unit inserts, measured tuna and cut tomato from 45-49F. At the front service line stored on top of ice, measured chicken, cheese, and cut tomato from. Per employee, all foods were recently relocated from refrigeration units less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC stated that all foods will be discarded at the end of lunch service (less than 4 hours from initial removal from temperature). The temperature of the units was adjusted during inspection. Ensure insert containers are submerged fully into ice bath and foods are not overstacked.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the self-service salad bar at 47F. Measured the ambient temperature of the 2-door preparation unit inserts at 51F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit is repaired.
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, May 19, 2026 · Original Source