Routine Inspection
Oct 27, 2025
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the final rinse temperature of the high temperature dishwasher at 155F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.
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 wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Observed working soiled utensils stored directly in ice. [CA] Utensils shall be stored 1) in food with handles above top of the food, 2) in running water, 3) in water measuring 135F or above, or 4) at room temperature if washed within 4 hours of initial use. 2) Observed pressurized cylinders are not securely stored or fastened. The fastening strap is on the floor and does not keep the cylinders in place. [CA] Pressurized cylinders shall be securely fastened to a rigid structure.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured containers of cut melon stored in ambient temperature at 58F. Per PIC, cut melon was recently prepared and will be moved to walk-in cooler after reorganization of coolers. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC relocated cut melon into the walk-in cooler to facilitate rapid cooling.
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 27, 2025 · Original Source