Routine Inspection
Oct 9, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured the following PHFs holding between 125F - 129F in warmer rolling unit: cheese buffalo & sausage. Per operator, PHFs made less than 4 hours. [CA] Maintain all PHFs hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured sausages (big) holding between 133F - 134F for less than 4 hours. [CA] Maintain all PHFs hot held at or above 135F. [SA] Operator opted to use TPHC.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Found holes in the wall above warewash sink and below warewash sink near plumbing. [CA] Seal all holes, gaps and crevices to prevent the entrance and harborage of vermin .
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 9, 2025 · Original Source