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Show interactive mapThis was a follow-up to the 8/27/25 routine inspection. Observed the major violations were in compliance as follows: 1) K07: Observed no foods were stored inside the wall-facing prep unit in the salad prep area. PIC stated it was unplugged and is not in use. Observed a note on the unit stating "do not use." 2) K08: All foods on TPHC were properly time-marked for today. The yellow placard was replaced with a green "PASS" placard.
FOLLOW-UP INSPECTION
This was a follow-up to the 8/27/25 routine inspection. Observed the major violations were in compliance as follows: 1) K07: Observed no foods were stored inside the wall-facing prep unit in the salad prep area. PIC stated it was unplugged and is not in use. Observed a note on the unit stating "do not use." 2) K08: All foods on TPHC were properly time-marked for today. The yellow placard was replaced with a green "PASS" placard.
ROUTINE INSPECTION
A follow up inspection will be conducted to assess the major violations listed above. 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. Repeat violations may result in enforcement action, including office hearings.
1) The salad prep area's prep unit (against the wall) was not able to keep foods at 41F and below (see K07 above). [CA] Repair unit so that it can keep foods at 41F and below. Do not place potentially hazardous foods in this unit until it is repaired. *Repeat violation* 2) Per PIC, the undercounter dishwasher next to the 3-compartment sink has never been used, and there are no plans to use it. [CA] Remove unneeded equipment to prevent clutter and potential vermin harborage. 3) Inside a bulk food bin in the coffee prep area: observed a paper bowl was used as a scoop. [CA] Use approved scoops with handles to reduce risk of contamination.
Inside the prep unit against the wall in the salad prep area: measured internal temperature of pastrami and cooked chicken to be 53F. Operator stated pastrami had been purchased and prepped around 11:00am (approximately 90 minutes prior) and the chicken had been held in the unit since 9am (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Pastrami and chicken were moved to a different refrigerator.
Per operator, Time as a Public Health Control is used for the hot items in the service area, but no time-marking was observed on the time logs for today. [CA] When using TPHC, foods must be IMMEDIATELY time-marked. [COS] Foods were properly time-marked.
Observed a small bucket stored inside the handsink next to the 3-compartment sink. [CA] Do not store items inside handsinks. Handsinks must be accessible to make handwashing not only possible, but likely.
ROUTINE INSPECTION
Filled out TPHC form for hot foods.
The reach-down and prep units in the salad prep station were not able to keep potentially hazardous foods at 41F and below. [CA] Repair/adjust units so that they can keep foods at 41F and below, even during busy times.
Time as a public health control (TPHC) was being used for some hot items, but no written procedures were available. [CA] Keep written procedures available for review when using TPHC. [COS] Filled out TPHC written procedure form.
Inside the salad prep area's prep unit and reach-down refrigerator: measured internal temperature of cooked chicken, tofu, cooked vegetables, and sliced grape tomatoes to be 50 - 54F. PIC stated foods had been held for less than 3 hours, and had been moved from the walk-in refrigerator. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA[ Foods shall be served or discarded before the 4-hour time mark.
At the warewash area: observes sink was obstructed by a large cart. Another handwash sink was available nearby. [CA] Keep handwash sink easily accessible at all times.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.