Routine Inspection
Sep 16, 2025
5 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towel at hand wash sink near three compartment sink. [CA] Provide single use paper towels at hand wash sink. [COS] Paper towels 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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of bottom part of sandwich unit measured above 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Light panel is missing cover near bakery ovens in deli/bakery area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed brown mold like substance on white panel inside the ice machine. [CA] Clean and sanitize the ice machine.
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
Measured chicken at 47F and salami at 46F at under counter sandwich prep refrigerator. Per PIC, these items were taken out for sandwich prep recently less then hour ago. Ambient temperature of bottom unit measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS[ PIC moved the items to walk in cooler until the sandwich unit is able to maintain PHFs at 41 or below.
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, Sep 16, 2025 · Original Source