Routine Inspection
Aug 19, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located at food prep surfaces (raw chicken 62F, cooked chicken 133F). Per staff, the raw chicken has been out for about an hour and the cooked chicken has been out for 1.5 hours. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount and the time the food is out for preparation. Consider using TPHC (Time as a Public Health Control) which would allow the facility to keep food out at any temperature, provided they fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of 4 hours. [SA] PIC will discard the chicken in 30 more minutes. The raw chicken was put back into the cooler.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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, Aug 19, 2025 · Original Source