Routine Inspection
Oct 27, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Container of turkey in prep cooler measured to be 43F. Turkey observed to be on top of other containers over the fill line of the prep cooler insert. [CA] Keep PHFs at 41F and below. Ensure containers are below the fill line of prep cooler insert. [COS] Turkey was moved. Other PHF in prep cooler insert measured to be 41F and below (see measured observations).
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
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth of espresso machine observed to be stored on counter top. [CA] Wet wiping cloth used directly on food contact surfaces shall be submerged in sanitizer solution between use to sanitize.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 27, 2025 · Original Source