cold water faucet knob not working in restroom
[CA]maintain toilet fixtures in good repair
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.
Official record from Santa Clara County Department of Environmental Health, Mar 16, 2026 · Original Source
Routine Inspection
Jun 12, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
seven of 32 oz 'ready to whip topping' cream at 65F in 1 door undercounter cooler, items discarded.
[CA]maintain dairy products under 45F
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.
Official record from Santa Clara County Department of Environmental Health, Jun 12, 2025 · Original Source
Routine Inspection
Dec 13, 2024
Pass
3 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple open bags of food stored at dry storage area.
[CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler training not provided on site for two employees who are present during inspection.
[CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Bottles of whipped cream thawing in stagnant water approximately 30 minutes prior to inspection per staff.
[CA]: Frozen food shall be thawed using the following approved methods:
-Under refrigeration that maintain the food temperature at 41F or below.
-Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below.
-In microwave oven as long as it is cooked immediately.
-As part of the cooking process
[COS]: Staff relocated whipped cream to refrigerator.
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.