Routine Inspection
Jul 22, 2026
2 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station in the back of the facility was blocked with a plastic container on the faucet at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Plastic container was removed.
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
Jelly within prep table in the front of the facility was measured at 54*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will use for a maximum of 4-hours and toss away any product left (TPHC).
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, Jul 22, 2026 · Original Source