Routine Inspection
Jun 30, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHF measured at improper holding temperature: salsa (56F) held in prep refrigerator for less than 2h. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef relocated salsa to the freezer for 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 wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop stored with the handle in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 record from Santa Clara County Department of Environmental Health, Jun 30, 2026 · Original Source