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Show interactive mapA follow up inspection is conducted for improper cold holding temperatures for potentially hazardous foods. No major violations observed. Ensure to maintain all cold holding potentially hazardous foods at 41F or below. Please be advised that there is a follow-up inspection fee for this inspection, billed at $298/hour, minimum one hour, during normal business hours.
FOLLOW-UP INSPECTION
A follow up inspection is conducted for improper cold holding temperatures for potentially hazardous foods. No major violations observed. Ensure to maintain all cold holding potentially hazardous foods at 41F or below. Please be advised that there is a follow-up inspection fee for this inspection, billed at $298/hour, minimum one hour, during normal business hours.
FOLLOW-UP INSPECTION
Follow up inspection for routine inspection conducted on 10/14/2024 regarding the following violations: -K07 Proper hot and cold holding temperatures -K14 Food contact surfaces clean, sanitized -K49 Permits available Specialist observations: -K07 Proper hot and cold holding temperatures: NOT CORRECTED -K14 Food contact surfaces clean, sanitized: CORRECTED -K49 Permits available: CORRECTED; Health permit fee balance paid This is the facility's first follow up inspection. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298/hr, minimum of one hour. A follow up inspection will be conducted by 10/21/2025 to verify compliance for K07 Proper hot and cold holding temperatures.
*REPEAT VIOLATION* Thick bacon stored on prep table measured at 61F. Per Cook, raw bacon was in the refrigerator, placed on prep table to defrost, approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Raw bacon was relocated to 1 door reach in.
ROUTINE INSPECTION
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,580.00. Payment must be made immediately to DEH at the address at the top of this report or 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. Printed invoice provided during this inspection.
Aluminum lining observed on shelves. [CA] Discontinue the use of aluminum to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Grease and food debris observed on floors and walls throughout facility. [CA] Walls and/or floors in food preparation area shall be kept clean.
Raw sausage is stored on the bottom shelf of the prep table and is measured at 81F; per employee raw sausage was frozen and placed there to thaw about 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Raw sausage was cooked.
Active ware washing observed in dish machine; dish machine is dispensing 0.0 ppm chlorine. Encrusted food debris observed on meat slicer and table mounted can opener. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Wash, rinse and sanitize meat slicer and can opener to prevent contamination. [SA] Wash and rinse in dish machine and sanitize in 2 comp sink. Basin with sanitizer set up during inspection. Use chlorine test strips to ensure sanitizer is at 100 ppm.
Grease and food accumulation observed on counter tops and shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2 holes observed on the wall behind the meat slicer. [CA] Repair wall to prevent entry of vermin.
Health permit is expired. --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,580.00. Payment must be made immediately to DEH at the address at the top of this report or 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.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.