Routine Inspection
Jun 23, 2026
2 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Soiled wiping cloths noted inside the hand sink. [CA] Keep hand sink unobstructed and clear at all times. [COS]
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured deli meat and potato salad in 3 door unit in back storage room between 43-45F. Measured individually portioned fruit cups, potato/crab salad between 43-45F. [CA] Maintain potentially hazardous foods 41F and below. Note- thermometer tracking device in all refrigeration units. If refrigeration unit is above 41F- an alert is activated. Reviewed tracking temperature records for today and found to be in compliance. Note- manager agreed to place PHF's in grab and go case on TPHC, TPHC form updated.
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, Jun 23, 2026 · Original Source