Routine Inspection
Dec 3, 2025
3 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Observed containers of roasted veggies, turkey, chicken stacked on top of each other, cooling in covered containers, measured between 45-47F. [CA] Cool food rapidly by leaving food uncovered until it reaches 41F. Do not stack food when cooling to allow proper cold air flow. [COS]
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
Food in good condition, safe, unadulterated
Inspector’s notes
Observed 1 dented can at seam in dry storage canned good rack. [CA] Remove severely dented/bulging cans from inventory to return back to supplier or discard. [COS]
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Unlabeled bulk dry ingredient containers. [CA] Label with ingredient name.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source