Routine Inspection
Oct 7, 2026
2 recorded violations
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Ambient temperature of 2 door reach in measured at 52F. [CA]: All cooling units used for Potentially Hazardous Food shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working. *REPEAT VIOLATION* Unapproved Keurig coffee machine. Facility does not have an approved 3 compartment sink to conduct ware-washing of food contact surfaces. [CA]: Remove unapproved Keurig coffee. Addition of new equipment shall be approved by DEH Plan Check prior to installation. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
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
Proper hot and cold holding temperatures
Inspector’s Notes
In the 2 door reach in, burrito measured at 51F and turkey cheese sandwich measured at 48F; both food items placed into the unit more than 4 hours prior to measurement per Cashier. Ambient temperature of unit measured at 52F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS]: Food items voluntarily discarded.
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