Routine Inspection
Jun 24, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the 1-door upright cooler at 50F. (All foods measured at proper holding temperatures. Per PIC, unit is frequently opened and closed during service.) [CA] Refrigeration units shall consistently maintain foods at 41F or 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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee directly handling raw chicken with hands, then washing hands for less than 5 seconds before resuming food preparation. [CA] Employees shall thoroughly wash hands with soap and warm water for at least 10 to 15 seconds. Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Specialist intervened and directed employee to properly wash 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
Demonstration of knowledge; food safety certification
Inspector’s notes
Several employee food handler cards are not available for review on-site. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
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 record from Santa Clara County Department of Environmental Health, Jun 24, 2026 · Original Source