Routine Inspection
Mar 19, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
BLT salad in the cambro measured at 50F. Food observed sitting on top of ice only. Temp log observed for other food but not for BLT salad. Discard time on temp log states 1 pm. [CA]: Potentially Hazardous Food (PHF) shall be cold held at 41F or below at all times. [SA]: Food to be served at 12:30 pm. note: temp log for sub states 39F and bagel with cream cheese at 43F at 11 am. provide sufficient ice to keep PHFs within proper cold holding temperature.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
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 record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source