Routine Inspection
Feb 28, 2025
3 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A few food handler cards are missing and one has 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Sandwich prep unit measured at ambient temperature of 52F. [CA] Repair unit to maintain potentially hazardous food 41F and below.
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
Salami, eggplant, cheese, tuna located at top insert of front sandwich prep unit measured between 44-52F. Tuna at 55F at bottom of unit. [CA] Maintain potentially hazardous food 41F and below. Transfer items to other units to cool down or use ice to keep cold. [COS}
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, Feb 28, 2025 · Original Source