Routine Inspection
Oct 8, 2026
3 recorded violations
Official Wording
Nonfood contact surfaces clean
Inspector’s Notes
Observed accumulation of dust and residue on fan guards of dairy walk-in cooler as well as accumulation of grime and mold-like substance on shelves of berry refrigerator case at the end of aisle 2. [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.
More about cleaning or sanitizing problemsOfficial Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Ground beef measured 43°F to 48°F and strip loin steak measured 45-48°F in the open air meat display case in front of the entry doors. Per PIC, the meat cooler was stocked yesterday, 10/7/26, before closing at 10:00 PM, more than 4 hours since time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Out of temperature food items were voluntarily condemned and destroyed.
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 Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Observed floor seam of large walk-in freezer separating, exposing underflooring. [CA] Repair equipment surface so that it is smooth, non-absorbent, and easily cleanable.
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 record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source