Routine Inspection
May 14, 2025
5 recorded violations
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed frozen pork and chicken thawing in containers measured at 34F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
In the kitchen area, measured a tray of fried potatoes cooling at 120F. Per operator, fried potatoes prepared in the past 30 minutes. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; in shallow containers; separated into smaller portions; by adding ice; and/or using rapid cooling technology. [SA] Operator moved fried potatoes onto a baking sheet, and dispersed into a single layer to facilitate 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 wording
Food storage: food storage containers identified
Inspector’s notes
In the kitchen area, observed an open bag of flour stored on shelving below a prep table. [CA] Ensure open bags of food are transferred to food grade containers or placed 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.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the kitchen area, at the warewash machine, measured chlorine sanitizer at 10 PPM. Observed container of sanitizer listed as low temp sanitizer. Measured hot water from the warewash machine at 132F. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee pick up refuse from the floor and attempt to return to food preparation. [CA] Ensure employees wash hands when switching between tasks and prior to returning to food preparation. Hands shall be washed with warm water, hand soap and paper towels.
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 record from Santa Clara County Department of Environmental Health, May 14, 2025 · Original Source