Routine Inspection
Aug 13, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
LARGE HOT HOLDING GRILL WITH 4 KINDS OF HOT DOG IS MEASURED 126F - 130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] ADJUST THE GRILL SETTING TO BRING THE TEMPERATURE AT MINIMUM 135F.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
EMPTY SOAP DISPENSER AT THE HAND WASHING SINK IN THE WAREWASH AREA. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 13, 2025 · Original Source