Routine Inspection
Sep 23, 2025
2 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Missing and loose screws observed on light cover located above the tilt skillet. [CA] Replace and tighten screws. Maintain equipment in good repair to keep food protected from contamination.
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
Eggs and tofu in the open air cooler were measured at 45F - 52F. [CA] Potentially hazardous foods are measured at or below 41F. [COS] Per employee, the food was placed into the unit at 9:30 AM and was relocated to the blast chiller to rapidly cool.
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, Sep 23, 2025 · Original Source