Routine Inspection
Jun 6, 2025
5 recorded violations
Official wording
Plan review
Inspector’s notes
Facility seems to have a new turbo chef on site and hot holding unit in the front of the facility. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Further investigation with regards to equipment will be conducted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Hot water was measured at 115*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks. REPEAT VIOLATIONS. Failure to comply may result in enforcement action.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility is warming up food and a food manger certification is required at this point. [CA] Obtain a food manger certification within 60-days and food handler cards for employees within 30-days,
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only hand wash station in the back of the facility is missing a paper towel dispenser. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within grab and go refrigeration were measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F 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 record from Santa Clara County Department of Environmental Health, Jun 6, 2025 · Original Source