Routine Inspection
Sep 17, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Several potentially hazardous foods are held above 41F inside the walk-in refrigerator. Per Manager, upon arrival staff were placing food items back in the walk-in following lunch time; observed morning temperature log measured at 37F by facility staff. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff moved potentially hazardous foods inside walk-in freezer to cool to 41F.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed crumbs and debris inside cabinets near food prep sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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, Sep 17, 2025 · Original Source