Routine Inspection
Oct 7, 2026
4 recorded violations
Official Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Personal medications stored on shelf above deli slicer. [CA] Medications for personal employee use shall be stored so as to prevent possible contamination of food and equipment. [COS] PIC moved medications to personal storage area.
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.
More about signs of rodents or insectsOfficial Wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
Shared dumpster left open. [CA] Dumpsters shall remain closed while not in use to prevent ingress and harborage of vermin.
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.
More about building upkeep issuesOfficial Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Food Safety Certification expired in June. No valid FSC at time of 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.
More about paperwork, training, or posting issuesOfficial Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Shredded cheese and bologna on far left side of cold prep counter measured 44F and 43F respectively. Per PIC, both had been out for 2 hours at time of inspection. All other items cold holding were measuring at appropriate temperatures. [CA] PHFs shall be held cold at or below 41F or held hot at or above 135F. [SA] PIC removed the cheese and bologna from the cold holding and placed them back into the prep fridge to cool, and to monitor temperatures of items on the far edge of cold holding. PIC was informed that if items on the edge were still not holding temperature, to either use TPHC or to rearrange the items so that non-PHF are being held on the left side.
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, Oct 7, 2026 · Original Source