Routine Inspection
Oct 16, 2024
5 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water measured 115F after allowing water to run for several minutes. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Proper hot and cold holding temperatures
Inspector’s notes
Sauce used to dip meat in measured 73F for less than 2 hours. [CA] Maintain sauce at 41F or below or 135F or above. [COS] PIC placed into reach in fridge.
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
Proper cooling methods
Inspector’s notes
PIC has beef sauce/stew on the stove that measured 103F. Per PIC, she leaves it on the stove and reheats it occasionally until she closes and cools it down. [CA] Once food reaches 135F in the cooling process, food must be rapidly cooled from 135F to 70F within two hours. If food is to be hot held until facility closes, food must be maintained at 135F or above.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine in bucket next to two compartment sink used for sanitizing measured 10ppm while actively sanitizing. [CA] Maintain chlorine concentration at 100ppm for manual sanitation.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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, Oct 16, 2024 · Original Source