Routine Inspection
May 12, 2026
6 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Container of chopped bell peppers observed stored directly on top of container of chopped celery. Bottom of top container in direct contact with celery. Stack of aforementioned containers of food observed stored on a cart approximately 1 inch away from a stack of soiled dishes. [CA] Food shall be separated and protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at the satellite service area obstructed by a chair placed in front. Hand sink at the left side of the cook-line obstructed by a trash can placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
Sliced tomatoes measured 49F while maintained out of temperature control on a speed rack at the middle kitchen area. Per staff, they had been taken out of refrigeration approximately 30 minutes prior. Cooked chicken and shredded cheese measured 46F while maintained in the upper right drawer cooler underneath the grill station. Ambient of the upper portion measured 46F via probe. *Note: Strongly recommend not storing potentially hazardous foods in the upper portion of the unit if the heat from the grill renders the unit incapable of maintaining at 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Sliced tomatoes were relocated to a refrigeration unit. Cooked chicken and shredded cheese were relocated to lower portion of the drawer cooler at the grill station.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1. High temperature sanitizing rinse measured 159F in the mechanical dishwasher during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Numerous cleaned, wet containers observed stacked up on drying racks at the dishwashing area. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed moving a trash can by handling the insides/outsides, then did not wash hands thereafter until prompted to. Employee observed moving a trash can by contacting the outside, then continued food service. No direct contamination observed. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
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 cooling methods
Inspector’s notes
Cooked pasta measured 46F while maintained in a large, lid covered plastic container in the main walk-in cooler at the center of the kitchen area. Per staff, it had been cooked yesterday, and had been cooling maintained in the unit overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pasta was voluntarily discarded.
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, May 12, 2026 · Original Source