Routine Inspection
Oct 6, 2026
4 recorded violations
Official Wording
Proper reheating procedures for hot holding
Inspector’s Notes
Chili on steam table measured 126F. Per PIC, chili was placed on steam table 30 minutes prior. 165F final reheating temperature for chili was not verified. [CA] All foods being reheated for hot holding must hit a minimum temperature of 165F for at least 15 seconds. Once 165F for 15 seconds is achieved, food may be moved to steam table for hot holding. [COS] PIC moved chili to the stove cooker in order to rapidly heat the chili to 165F before being moved back to the steam table.
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
Proper hot and cold holding temperatures
Inspector’s Notes
Observed cut tomatoes in metal container with saran wrap on top in the walk in cooler measuring 45F-47F. Per PIC, tomatoes were cut last night and stored in the walk in cooler and have not been removed from the cooler since then. Ambient temperature of the unit measured 39F. [CA] Ensure all potentially hazardous foods are held at 41F or below or at 135F or above. [COS] PIC VC&D the cut tomatoes. Reference VC&D form.
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
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee wash hands for 5 seconds with soap and water. [CA] Wash hands with warm water and soap for at least 15 seconds, then dry with a single use paper towel. [COS] Employee was instructed to wash hands again for the at least 15 seconds with 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.
More about handwashing problemsOfficial Wording
Food storage: food storage containers identified
Inspector’s Notes
Observed boxes of frozen food stored on the floor in the walk in freezer. [CA] All foods shall be stored at least 6 inches above the floor to reduce risk of contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source