Routine Inspection
Aug 5, 2026
8 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink in the middle of the kitchen (to the right of the cook-line) lacked paper towels. *Note: Additional, properly stocked hand sink was available nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Sliced cheeses, turkey, yogurts, and sliced tomatoes measured between 59F and 61F while maintained on plates on top of an elevated glass stand above the level of ice at the consumer self service (buffet) area. Per staff, items had been placed out for breakfast at 6:30AM, approximately 3.5 hours prior. *Note: Consider subjecting items to time as a public health control An opened can of corned beef hash measured 70F while maintained on a prep table to the left of the cook-line. Per staff, can had been opened approximately 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Items were relocated to the walk-in cooler.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Cook observed cracking raw shell eggs into a frying pan, did not change gloves or wash hands, then attempted to continue cooking before being stopped. Dishwashing employee observed handling soiled dishes, then attempted to take cleaned dishes out of the mechanical dishwasher before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed cook to de-glove and properly wash hands. Instructed dishwashing employee to wash hands.
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
Food contact surfaces clean, sanitized
Inspector’s notes
High temperature sanitizing rinse measured between 151F and 153F during multiple cycles of the mechanical dishwasher while in active-use to wash dishes. Per staff, the mechanical dishwasher has been malfunctioning/leaking and they have already finalized a contract to rent a new high temperature mechanical dishwasher (different make and model). [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Contact DEH Plan Check at dehplancheck@deh.sccgov.org or call the main line at (408)918-3400 to inquire regarding if a plan check submittal for the addition of new equipment is required.
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
Consumer self service does prevent contamination
Inspector’s notes
Observed chili sauce, dried onions, scallions, and halved boiled eggs maintained out on the counter at the porridge station offered for consumer self service while lacking sneeze guards, lids, or any other method of preventing sneeze/splash contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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
Proper cooling methods
Inspector’s notes
Observed a hotel pan of rice cooling while maintained covered with plastic wrap in the four-door upright cooler near the back entrance to the kitchen. Rice measured 98F. Per staff, rice had been cooked approximately 1 hour and 10 minutes prior. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F 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] Rice was uncovered to facilitate rapid cooling.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed an unused vacuum sealing machine maintained on the counter at the back kitchen area. Per the PIC, they are aware of HACCP requirement and do not use the machine. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. *Note: Discussed HACCP requirements and informed PIC of 48-hour or less vacuum packaging requirements.
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 eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed drinking from an open top cup in the kitchen area. [CA] Ensure that employees drink from containers with tight fitting lids and straws to prevent contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 5, 2026 · Original Source