Routine Inspection
Apr 3, 2026
7 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
All food handler cards for staff have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Hot and cold water available
Inspector’s notes
Repeat Violation: Water at the three compartment sink, prep sink, and mop sink measured at a peak of 110°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Proper cooling methods
Inspector’s notes
Repeat Violation: Items sliced used the deli slicer were covered while trying to cool back down. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow 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
Signs posted; last inspection report available
Inspector’s notes
Second Repeat Violation: The Environmental Health Permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The deli meat and cheese cold hold unit is not maintaining PHFs at 41F or below. [CA] Ensure that refrigeration equipment can maintain PHFs at 41F ore below. 2. The heated air drying device in the restroom is in disrepair. Per staff, the unit has to be hit on the side to turn on. [CA] Maintain equipment in good repair. Repair, replace, service, or remove the unit to provide a touchless use.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The CO2 tank had a chain loosely around the cannister. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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
Proper hot and cold holding temperatures
Inspector’s notes
PHFs in the cold hold unit for the deli meats and cheese measured between 42-50F. Per staff, they restocked items over the last two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were moved to the undercounter cooler under the deli slicer. Undercounter cooler measured at an ambient temperature of 41F.
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, Apr 3, 2026 · Original Source