Routine Inspection
Jul 18, 2025
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured tray of hash browns holding at 82F on rack near cooks line for less than 4 hours. [CA] Maintain all PHFs hot held at or above 135F and or cold held at or below 41F. [COS] Operator directed to relocate PHFs to refrigeration unit.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found cold water knob off at the ONLY hand wash station in back prep area. Note: Another hand wash station is near by at front service line. [CA] Ensure cold/hot water is provided at all times. [COS] Operator turned on cold water valve. 2. Upon turning on cold water valve, observed faucet at hand wash station located in back prep area leaking. [CA] Repair leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Found boxes of food items stored on floor in walk-in-freezer. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Found soiled wiping cloths stored in 0ppm quat concentration at service line and prep area. [CA] Maintain quat concentration at 200ppm or as specified by manufacturer. [COS] Operator remade quat sanitizer solution. Final reading at 200ppm.
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, Jul 18, 2025 · Original Source