This was a follow-up to the 2/6/25 routine inspection. The two major violations were observed to be corrected as follows: 1) All kitchen handwash sinks were stocked with soap and paper towels. 2) Potentially hazardous foods in the sandwich prep area measured at 41F. Note: foods had been moved to a different prep refrigerator. The yellow placard was replaced with a green placard. OK to operate.
FOLLOW-UP INSPECTION
This was a follow-up to the 2/6/25 routine inspection. The two major violations were observed to be corrected as follows: 1) All kitchen handwash sinks were stocked with soap and paper towels. 2) Potentially hazardous foods in the sandwich prep area measured at 41F. Note: foods had been moved to a different prep refrigerator. The yellow placard was replaced with a green placard. OK to operate.
ROUTINE INSPECTION
A follow up inspection will be conducted to assess the two major violations listed above (food temperatures and handwash sinks). The first follow-up is free of charge. Any additional follow-up inspection(s) shall each be billed $298/hr during business hours. Failure to comply may result in enforcement action. Please call Mindy Nguyen at (408) 918-3490 if there are any changes or updates.
Inside the prep inserts in the sandwich/cooking area: measured internal temperature of sliced tomatoes, diced tomatoes, tuna salad, pasta salad, ham, cheese to be 53F. Employees stated food had been taken out of the nearby upright refrigerator and placed into the prep inserts one hour prior. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] PIC stated they will use or discard all prep insert foods within the next 3 hours (by 3:30pm).
Measured chlorine in wiping cloth buckets to be over 200ppm. [CA] Sanitizing solution for wiping cloth buckets must measure 100ppm chlorine or 200ppm quaternary ammonia.
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips.
At the handwash sink in the warewashing area: observed the paper towel dispenser was empty. At the handwash sink in the front beverage prep area: observed lack of paper towel dispenser and paper towels. [CA] Keep paper towel dispensers stocked at all times. Provide a paper towel dispenser at the front beverage prep area. [SA] The warewash area's paper towel dispenserwas refilled, and a stack of paper towels was placed at the beverage area's handwash sink. _________ Minor violation: at the handwash sink near the glass cake display refrigerator: observed paper towel rolls were stored on the adjacent table and the paper towel dispenser was empty. [CA] Store paper towels in a dispenser.
The prep unit in the sandwich prep area was not able to keep foods at 41F and below. [CA] Repair unit so that it can keep foods at 41F and below. Until it is repaired, do not store potentially hazardous foods inside (unless using Time as sa Public Health Control and clearly time-labeling foods to be discarded within 4 hours).
Inside the walk-in refrigerator: observed raw shell eggs were stored on a shelf directly above ready-to-eat foods (milk, butter). [CA] Store raw animal products below / away from ready-to-eat foods to reduce risk of cross-contamination.
Some employees' food handler cards were expired. [CA] Obtain valid food handler cards.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.