Routine Inspection
Oct 23, 2025
6 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at back prep area found obstructed by 2 tall trash cans. [CA] Keep hand sink unobstructed at all times. Lack of paper towels at hand sink at dishwash area. [CA] Keep dispenser stocked at all times.
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 wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Observed reduced oxygen packaging (ROP) products (salmon and pork), labled with production date and time, however no written procedures available for this process. Observed ROP salmon held for more than 48 hours with date labled 10/19/25 [CA] Provide written procedures and email to aleli.crutchfield@deh.sccgov.org by 10/27/25. Procedures shall include process from start to finish, including reheating process upon customer order. -The food is labeled with the production time and date. -The food is held at 41oF or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging. *When facility is using ROP for storing and removing PHF from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit SOP to CPD. Corrective Action:
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Observed individual vacuum packaged portions of cooked pork cooling in one container, stacked on top of each other. Food began cooling 1 hour ago (measured at 130F). [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate.
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
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer for cheese bread station. [CA] Provide a thermometer.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
One food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Renew immediately.
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.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured cheese, lamb, poached pears between 50-53F. [CA] Maintain potentially hazardous food 41F and below. Adjust thermometer to 35F since this unit is used frequently during service.
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, Oct 23, 2025 · Original Source