Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Ben Sandwiches last inspected?
The most recent inspection on record was on Oct 7, 2026. The result listed by Santa Clara County Department of Environmental Health was “Conditional Pass”.
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Nov 25, 2024 to Oct 7, 2026.
Has Ben Sandwiches ever been closed by the health department?
The records we hold show 1 closure, most recently on Apr 8, 2026.
The Full Inspection History
9 inspections
Follow-Up Inspection
Oct 7, 2026
Conditional Pass
4 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
1. The walk in cooler remains in disrepair. No PHFs are being held.
2. The upright two door cooler is also in disrepair.
3. The prep cooler is also in disrepair.
Note: Facility has two functioning prep coolers and an upright freezer remaining.
[CA] Refrigeration equipment shall be in good repair and capable of maintaining PHFs 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.
Demonstration of knowledge; food safety certification
Inspector’s Notes
The only food service employee onsite lacks training and knowledge of food safety for their assigned duties.
- unable to turn on steam table to hot hold required items
- lack of knowledge of when to wash their hands
- lack of knowledge for cross contamination
- lack of knowledge of hot and cold holding temperature requirements.
[CA] All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Obtain a food handler card by time of the next follow up inspection.
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.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Staff were observed touching a wet rag while assembling sandwiches. Observed the following: grabbing bread, slicing it, touching soiled rag with finger tips, then opens fridge to grab meat container, goes back touches the soiled rag and attempted to handle bread again.
[CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur.
[COS] EH Inspector instructed staff to stop before contaminating food and had them wash their hands and change gloves.
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.
A.) PHFs in the prep cooler were measured between 50-60F. Ambient air of the unit was measured at 57F.
B.) Fried Eggs, Fried Spam, and eggrolls were left out of temperature control and measured between 90-120F.
C.) Ranch was left out of temperature control and measured at 75F.
D.) Garlic in Oil mixture left out of temperature control measured at 82F.
[CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F.
[COS] A.) PHFs in the prep cooler were discarded, see VC&D report.
[COS] B.) PHFs were moved to a working prep cooler to cool down. Per PIC (over the phone), the food employee onsite doe snot know how to turn on the steam table for hot holding.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source
Routine Inspection
Oct 1, 2026
Conditional Pass
14 recorded violations
minorCode K23Pests
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
Observed a dead, juvenile cockroach underneath the three compartment sink
[CA] Ensure that facility is free of all vermin. Clean and sanitize the area where cockroach was.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
A customer was observed entering the food preparation area. Per PIC, the customer was to package their own order of bread as PIC did not want to wash his hands and change gloves.
[CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
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.
Major Violation - Walk in cooler measured to be 47F ambient. New unsealed milk, raw shell eggs, and vietnamese coffee measured 45F. Per PIC, unit was 41F at 9am this morning. Per PIC, coffee was prepared yesterday with condensed milk that requires refrigeration after it is opened
[CA] Ensure all equipment intended to cold hold potentially hazardous foods measures 41F or below. All potentially hazardous foods shall be held below 41F or above 135F.
[COS] New, unsealed milk and raw shell eggs were moved to a cooling unit to maintain cold holding temperatures. Vietnamese coffee was VC&D due to failing to be held at proper temperature.
Minor Violation - Frozen french fries and cooked egg rolls observed to be stored at ambient temperature. Egg rolls measured to be 145F and fries measured to be 29F. Per operator, fries were removed from the freezer and egg rolls were removed from the deep fryer 5 minutes prior.
[CA] Ensure all foods are being actively temperature controlled if not using Time as a Public Health control (TPHC). Potentially hazardous foods shall be held below 41F or above 135F.
[COS] Operator moved egg rolls to the steam table and the fries back to the freezer to maintain temperature control.
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.
Lids of bread containers are soiled with build up of debris.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Three compartment sink observed to be leaking from the faucet.
[CA] Ensure that all plumbing fixtures are in good repair and free of leaks throughout the facility.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Per PIC, mayonnaise is prepared at other location on Story road. Mayonnaise contains raw eggs.
[CA] Provide consumer warning for use of raw shell eggs in uncooked foods.
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.
Observed fried eggs and cooked spam in the top of the prep cooler at back of front prep area to be measured at 56F Per PIC, items were prepared 30 minutes ago..Plastic container holding the eggs and spam were double stacked in a manner that does not allow proper airflow to cool effectively.
[CA] When cooling items, ensure that they are stored in a way that allows the cold air to ventilate and properly cool the food.
[COS] PIC moved the food to the walk in cooler to reach 41F.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Walk in cooler measured to be 47F ambient.
[CA] Ensure all units are functioning correctly for their intended purposes. Cold holding units shall maintain a temperature of 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.
Observed white powder above the baking counter in unlabeled containers.
[CA] Ensure that all foods removed from their original packaging are easily identifiable in their new containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Front door, back door, propped open and screen is left open as well.
[CA] Keep all doors in the facility closed to reduce access by vermin.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed wiping cloths out on food contact surfaces between usage.
[CA] When not in use, wiping cloths shall be submerged in a sanitizer solution of 100PPM for chlorine or 200PPM for quat.
[COS] PIC removed all wiping cloths and supplied new ones with a sanitizer bucket of chlorine at 100PPM for use.
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.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee preparing food touch trash can and then proceed to handle the food again. Employee touched a sandwich and sliced carrots after contacting the trash can.
[CA] After touching garbage or other contaminated sources, wash hands with warm water for at least 15 seconds with soap and dry with single use towel, then reapply new gloves before handling food and food contact surfaces.
[COS] Employee was instructed to wash hands and PIC VC&D the sliced carrots and sandwich that were touched with the contaminated gloves.
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.
Employee restroom observed to be out of stock of soap and paper towels.
[CA] Ensure all restrooms in facility are adequately supplied.
[COS] Employee restocked soap and paper towels in restroom.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
In sugar bag, scoop was stored inside bag with handle touching the sugar.
[CA] Store scoop handle in a manner that the handle or contact surfaces do not touch the foodproduct.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 1, 2026 · Original Source
Routine Inspection
Apr 10, 2026
Pass
7 recorded violations
minorCode K48Other
Official Wording
Plan review
Inspector’s Notes
Facility has submitted for the addition of equipment and plans have not been approved for installation and use.
[CA] Cease use of equipment until final plan check approval has been received from this department.
[COS] Equipment was impounded by this department.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Facility has the following non ANSI equipment:
- 1x stand mixer
- 1x Gourmia airfryer
- 1x rice cooker
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
1. At the front cookline area, the top ridge of the stainless steel has a gap and is not easily cleanable.
[CA] Seal the gap and ensure the finish is easily cleanable.
2. The red quarry tile flooring of the dry storage room has been covered by a LVP flooring. new flooring has gaps and holes throughout.
[CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
3. The door frame to the back of house area has gaps along the frame with the white tile detaching from the stainless steel frame.
4. the counter tops has exposed unfinished wood.
[CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces.
5. The customer restroom lacks an approved cove base.
[CA] Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
The three compartment sink is leaking at the faucet.
[CA] Repair the plumbing fixture.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
1. The back of house sink lacked paper towels in the dispenser and lack soap.
[CA] Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair.
2. The back of house sink lacks a wall mounted soap dispenser.
[CA] Provide a wall mounted soap dispenser.
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.
The staff restroom toilet has been replaced with a makeshift shower.
[CA] Toilet facilities shall be maintained clean and in good repair.
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.
No unapproved private home/living/sleeping quarters
Inspector’s Notes
The dry storage room has been converted to living quarters that open directly to the food prep area.
[CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from Santa Clara County Department of Environmental Health, Apr 10, 2026 · Original Source
Risk Factor Inspection
Apr 8, 2026
Closed
The health department recorded a closure at this inspection.
7 recorded violations
criticalCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Staff were observed washing dishes in the prep sink and skipping the sanitizing step.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
[COS] Staff moved dishes to the three compartment sink and began setting up sanitizer solution.
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.
No unapproved private home/living/sleeping quarters
Inspector’s Notes
The dry storage room has been converted to living quarters that open directly to the food prep area.
[CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Facility lacks a valid health permit to operate.
[CA] A food facility shall not be open for business without a valid health permit.
CEASE AND DESIST ALL ACTIVITIES.
A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department.
Please contact local health department at 408-918-3400 to obtain a valid health permit.
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.
The mop sink and floor sink where the walk in cooler discharges liquid waste were both backing up.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
The staff restroom toilet has been replaced with a makeshift shower.
[CA] Toilet facilities shall be maintained clean and in good repair.
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.
Facility has submitted for the addition of equipment and plans have not been approved for installation and use. A change of ownership has not been conducted to issue a valid permit.
[CA] Cease and desist all operations, until final plan check approval has been received from this department.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
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.
Official record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source
Follow-Up Inspection
Feb 10, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source
Routine Inspection
Feb 4, 2026
Conditional Pass
18 recorded violations
criticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
1. The customer restroom handwash station lacked soap in its dispenser.
2. Both handwash station in the front of house and back of house lack soap dispensers and had pump bottles of soap available.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] PIC restocked the soap.
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.
Pork was found on the counter and measured at 54F. Per PIC, they had been removed from the cooler about an hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Items were moved back to the walk in cooler for rapid cool down.
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.
Facility has removed the toilet in the staff restroom and replaced it with a shower head.
[CA] Toilet facilities shall be maintained clean and in good repair. Reinstall the toilet.
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.
Staff were observed washing dishes in the prep sink and skipping the sanitizing step of warewashing. Facility also lacked drain plugs and an adequate method to wash, rinse, and sanitize food contact surfaces.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
[COS] Facility owner dropped a package of testing strips, drain plugs, and chlorine. PIC set up the three compartment sink and sanitized all the dishes that were in the drying rack at the prep sink.
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.
Raw shelled eggs were found stored above sauces in the upright cooler.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
1. Numerous personal effects (drinks, cellphones, lotion) were found on food prep surfaces of the prep cooler.
[CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
2. Several items unrelated to the operation were found stored in the back of house area.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Demonstration of knowledge; food safety certification
Inspector’s Notes
1. Two staff presented a non ANSI certified food safety manager certification acquired in Texas and distributed by Learn2Serve.
[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.
2. One of the facility staff members lacks food safety knowledge on handwashing and warewashing.
[CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
A butane single burner range was found on the counter near the cookline by the sandwich making station.
[CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
1. Facility lacks testing materials for their choice of sanitizer, chlorine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
[COS] Facility owner dropped a package of testing strips, drain plugs, and chlorine.
2. Facility lacks drain plugs to fill basins of three compartment sink.
[CA] Plugs/stoppers shall be available to fill up the warewashing sink.
[COS] Facility owner dropped a package of testing strips, drain plugs, and chlorine.
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.
No unapproved private home/living/sleeping quarters
Inspector’s Notes
The back room has been converted to living quarters. The door does not fit tightly and opens directly into the back of house area near the walk in cooler and staff restroom.
[CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
1. Observed Vermin: Documented in the following areas:
- Several dead cockroaches and hatched oothecas were observed falling from a folder holder food handler cards stored above the steam table.
- A couple dead cockroaches were found in the door of the left microwave.
- A dead cockroach was found under the steam table and another under the right microwaves.
- A sticky trap was found near the prep counter in the back of house that had dead cockroaches.
- Several dead cockroaches were observed caught in a spider's web near the sandwich making station. In the corner near the electrical panel.
- No live activity was observed. Latest pest control report was dated for 10/31/2025.
[CA] Clean and sanitize area of dead cockroaches. Provide a pest control report by the follow up inspection.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
An open bulk bag of sugar was found not in a container with a tight fitting lid.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Facility lacks a probe type thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
The placard was removed from its original location and was placed on a flower pot, unable to be seen by patrons.
[CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Ice scooper handle was in direct contact with ice meant for consumption.
[CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Facility has a non ANSI vegetable slicer and non ANSI convection oven at the sandwich building station.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
The doors of coolers, sides of coolers, and doors of microwaves have an accumulation of grease and food debris.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
1. The wall frame near the entrance to the back of house area is detaching.
2. The counter area has top set rubber coving.
3. The restroom door has been relocated and the interior wall is missing an approved finish. Observed dry wall.
4. The restroom lacks approved cove base.
5. The wall surrounding the outlet near the prep cooler is missing.
[CA] Ensure to maintain the floors, walls, and ceilings clean and in good repair. Provide approved finishes and ensure they are installed correctly.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 4, 2026 · Original Source
Routine Inspection
Mar 20, 2025
Pass
12 recorded violations
minorCode K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Numerous opened bulk bags of ingredients stored directly on the floor inside the dry storage room.
[CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food shall be stored at least 6 inches above the floor to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s Notes
Employees present at time of inspection lacked food handler cards. Owner stated that one employee is new, and the other employee is in the process of obtaining her food handler cards.
Numerous food handler cards provided were 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.
Heavy build up of food debris and food residues observed on floors and walls throughout the facility:
- On floor and on walls behind the large floor mixer is the front service area.
- On floor and walls in the cook line area.
Observed some standing water by the oven and below the three-compartment sink.
* Note: observed no leaks below the three-compartment sink.
[CA] Walls and/or floors in food preparation area shall be kept clean.
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.
Hand wash sink in the front of the service line lacked hand soap dispenser. Hand soap is provided inside large squeeze bottle.
Hand wash sink in the back of the kitchen between the food preparation sink and three-compartment sink obstructed with food service equipment and observed with heavy accumulation of food residue. Hand sink also lacked paper towels, hand soap, and hand soap dispenser. Hand wash sink in the front service area is less than 10 feet from each other.
Customer's restroom lacked paper towels.
* Employee dedicated restroom available in the kitchen.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure warm water, hand soap, and paper towels are readily available at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.
* Provide wall mounted hand soap dispensers.
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.
Observed numerous fruit flies and/or dry flies throughout the kitchen.
[CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed accumulation of grime on yellow lids of the non-food grade totes used to store baguettes.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Facility utilizes numerous domestic food equipment - air fryer and toaster ovens.
[CA] Make plans to replace with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed 4+ bins of facility maintenance tools throughout the kitchen and areas of food storage.
Observed numerous equipment, white one-door upright refrigerator, two-door upright refrigerator, numerous paper towel dispensers, stored directly outside of the entrance into the kitchen.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Maintain maintenance equipment/tools in designated area away from food preparation areas.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Cooked pork maintained inside the hot holding unit measured between 120F at the top to 134F at the bottom.
[CA] PHFs shall be held at 135°F or above. Ensure employees are routinely stirring food to maintain hot holding temperatures throughout.
[COS] Instructed employee to either maintain PHF items subjected to time as a public health control and/or reheat to 165F prior to hot holding at 135F.
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.
Numerous containers of food stored directly on the floor:
- Large totes used to store baguettes in the front service area.
- Buckets of pickled vegetables inside the walk-in refrigerator.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Ice scoop maintained inside the food preparation refrigerator for beverage preparation observed with handle in direct contact with consumable ice.
[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Observed toilet in the customer restroom clogged.
[CA] Toilet facilities shall be maintained clean and in good repair.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 20, 2025 · Original Source
Follow-Up Inspection
Dec 5, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 5, 2024 · Original Source
Routine Inspection
Nov 25, 2024
Conditional Pass
9 recorded violations
minorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Facility is lacking chlorine sanitizer test strips.
[CA] Test strips shall be provided to adequately measure the applicable sanitization method used during manual warewashing. (chlorine:100ppm)
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.
Sandwich baguettes are not stored in food grade containers. Multiple 27 gallon storage totes observed with baguettes inside.
[CA] Discontinue use of unapproved food storage. Ensure only food grade containers are used at all times.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Active leak observed at front handwash sink. Per food employees, they use the preparation sink next to handwash sink to wash hands. Additional food preparation sink is available in back prep area.
[CA] Repair leak and maintain in good repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Major: Back preparation area hand wash sink is inoperable.
[CA] All food facilities shall provide an operable hand washing station.
[SA] Front preparation sink will be used for hand washing until both hand wash sinks are fully repaired.
Minor: Employee restroom is lacking paper towels and hand soap.
[CA] Ensure all hand wash stations are fully stocked 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.
In the 2 door preparation refrigerator inserts: ham, pate, and pork loaf measured between 47-51F. Per food employee, meats were stored in preparation unit at 10am.
[CA] PHFs shall be held cold at 41°F or below.
[COS] Food items were time marked. Discard time is 2pm.
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.
Facility is lacking a metal probe thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Ice machine observed flooded. Per food employees, ice is not being used until unit is repaired.
[CA] Repair or replace ice machine. If facility plans to repair ice machine; ensure ice machine is properly drained, cleaned, and sanitized.
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.
Sign on customer restroom observed stating "out of order."
[CA] Ensure restroom is fully operable at all times.
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.
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,925.00 . Payment must be made immediately to DEH via our website at www.Ehinfo.org.
A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees.
A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.