Routine Inspection
Jul 9, 2025
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the 2 door prep unit, measured shredded duck confit at 66F. Per operator, duck confit was removed from refrigeration, reheated slightly, and shredded an hour prior. In the steam table, measured a container of pepper sauce at 105F. Per operator, pepper sauce stored in the steam table for less than an hour. Observed water level low in the secondary container, where hot water does not reach meet the highest point where food is stored in the container. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of duck confit to undercounter refrigeration to facilitate proper holding temperatures. Operator moved container of pepper sauce to the stovetop for reheating prior to storage in the steam table. Additional water added to secondary container to meet the highest point where pepper sauce is stored in the container.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Observed fabricated shelving/tabletop using butcher block cutting boards. [CA] Ensure only approved materials and equipment are used within the facility.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed a lack of chlorine sanitizer in the warewash machine. Per operator, utensils and equipment are sanitized twice, once in quaternary ammonium sanitizer at the 3 compartment sink and then in chlorine sanitizer in the warewash machine. Quaternary ammonium sanitizer measured at 200 PPM from the 3 compartment sink. [CA] Ensure chlorine sanitizer in the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [SA] Operator to properly clean and sanitize using the 3 compartment sink until warewash machine may be repaired to provide chlorine sanitizer.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.
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 record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source