Routine Inspection
Sep 19, 2025
4 recorded violations
Official wording
Consumer self service does prevent contamination
Inspector’s notes
1) An uncovered cream pastry with strawberries is placed in the open air cooler for consumer self-service and not protected from contamination. [CA] Food placed out for self-service shall be protected from contamination by use of a cover or sneeze guard. 2) Single-use utensils, forks and knives, placed out for consumer self-service are not protected from contamination. The part of the utensil that touches food is exposed. [CA] Utensils placed out for consumer self-service shall be protected from consumer contamination. Examples: utensils can be covered, individually packaged, or stored in a manner where only the handles are exposed.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Hot dog pastries placed out for consumer self-service are not in temperature control and not time-marked. [CA] Potentially hazardous foods that are not in temperature control can be subject to time. When subject to time, the food shall be time-marked with the start/end of a 4 hour period where it shall be discarded if not used/sold. [COS] Employee time-marked the food with a handwritten note kept behind the front counter.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping towels in the back kitchen are observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The two handwash sinks located in the back kitchen were partially obstructed by trash bins stored in front of the sinks. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to wash their hands when required.
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 record from Santa Clara County Department of Environmental Health, Sep 19, 2025 · Original Source