Routine Inspection
Aug 11, 2026
4 recorded violations
Official wording
Consumer self service does prevent contamination
Inspector’s notes
1. At the middle of the consumer self-service buffet area, observed uncovered granola and raisins offered for self service that lacked lids, sneeze guards, or any form 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. 2. At the edge of the bar counter, observed uncovered apples offered for consumer self-service accompanied by a sign stating "pre-washed". [CA] Provide lids or sneeze guards for fruits with consumable outer skins, or else place a sign stating "wash before eating".
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the entrance to the kitchen area observed partially obstructed with a trash can and rolling cart maintained directly in front. Hand sink at the bar observed partially obstructed by a tub of clean linens maintained on the ledge directly in front/over the wash basin of the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
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 separated and protected
Inspector’s notes
On a speed rack in the walk-in cooler, observed raw sausages stored directly over bacon. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin in progressive order of required final cooking temperature from top to bottom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
At the cook-line, on a prep table under a heat lamp, a bowl of cooked peppers and onions measured between 99F and 100F. Per staff, items had been cooked between 1 hour and 1.5 hours prior. At the cold-hold inserts at the buffet self-service area in the dining room, a platter of deli meats and cheeses measured between 54F and 56F, and a platter of sliced tomatoes measured 53F while maintained on platters on top of ice filled stainless steel inserts with bottom of platters not in contact with ice. Per staff, items had been placed out for breakfast service between 2 hours and 3 hours prior. *Note: Consider subjecting items to time as a public health control (4-hour rule) [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS/SA] Cooked vegetables were reheated and placed into an upright hot holding unit. Items at the cold-hold self service line were served or else discarded by the end of breakfast service.
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 record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source