-Ambient temperature of unit across from cookline measured at 35F. -chlorine test strips provided -3 comps sink faucet in process of repair, hot/cold water is available, measured at 120F. -thermometer provided Remaining items to be corrected: -Install wall mounted soap/paper towel dispensers - note soap/paper towels were available -Renew food safety managers certificate immediately
FOLLOW-UP INSPECTION
-Ambient temperature of unit across from cookline measured at 35F. -chlorine test strips provided -3 comps sink faucet in process of repair, hot/cold water is available, measured at 120F. -thermometer provided Remaining items to be corrected: -Install wall mounted soap/paper towel dispensers - note soap/paper towels were available -Renew food safety managers certificate immediately
ROUTINE INSPECTION
Follow up inspection scheduled for 10/23/25 between 11a-12p. Contact this inspector to confirm time at 408-918-3450.
Lack of thermometer for 2 door refrigerator across from cookline. [CA] Provide thermometer for each refrigeration unit.
Hot/cold water turned off at 3 compartment sink. Hot and cold water available at all other sinks (all hand sinks, food prep sink). [CA] Hot/cold water must be available at 3 comp sink at all times, if water is not available at this sink, facility is subject to closure. [COS] Operator turned back on the hot/cold water at sink, it was turned off due to a leak, repair the leak.
Lack of soap at hand sink in back kitchen. Metal time card box found in sink and sink blocked by brooms. Wall mounted soap dispenser is missing. No paper towels/dispenser at bar hand sink. [CA] Ensure hand sink is unobstructed and keep dispensers stocked at all times. Provide dispensers for soap and paper towels. [COS] Soap in squeeze bottle provided. Stack of paper towels/napkins provided.
Lack of chlorine test strips on site. [CA] Provide test strips and test dishwasher at 50 ppm, manual sanitization at 100 ppm.
2 door refrigerator across cookline measured at ambient temperature between 49-50F. [CA] Store only produce/non dairy products in this unit until repaired. Maintain holding temperature 41F and below.
Unable to located food manager certificate/food handler cards. [CA] At least one person shall be food safety certified. Keep food handler cards available on site.
Measured raw egg, cheddar cheese in 2 door unit across from cookline between 50-53F. Ambient temperature measured at 49-50F. [CA] Maintain potentially hazardous food 41F and below. Use other working refrigerators instead until unit is repaired. [COS] Food discarded in trash.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.