Routine Inspection
Aug 26, 2025
2 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the display refrigerator, measured ambient air temperature at 51F. [CA] Ensure all refrigeration is in good repair and able to maintain potentially hazardous foods at 41F and below. Operator to monitor and provide repairs for refrigeration. Discontinue use of refrigeration until it may be repaired.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the hot holding unit, measured chicken wings at 122F. Per operator, chicken wings prepared about 25 minutes prior, and window for the hot holding unit was accidentally left open. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [COS] Operator moved chicken wings to the oven for reheating. Remeasured at 190F. At the display refrigerator, measured potentially hazardous foods between 46F and 52F including Lunchables, yogurt, raw shelled eggs, arroz con leche, deli sandwiches, cut melon, and burritos. Measured ambient air temperature of display refrigerator at 51F. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator moved all potentially hazardous foods to the walk-in refrigerator to facilitate proper holding temperatures.
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 record from Santa Clara County Department of Environmental Health, Aug 26, 2025 · Original Source