Routine Inspection
Mar 17, 2025
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Inoperable paper towel dispenser at the hand sink located next to the warewashing sink noted. [CA] Repair the paper towel dispenser. An additional hand sink w/ operable paper towel dispenser is located within the same area.
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
Observed raw shelled eggs and pooled raw eggs above boxes of shredded cheese. [CA] Store raw eggs below ready to eat food.
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
Measured sausage link and breakfast sausage on bottom shelf in Hobee's walk in at 43F. [CA] Maintain potentially hazardous food 41F and 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, Mar 17, 2025 · Original Source