Routine Inspection
Jul 14, 2026
4 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Fully closed container of chicken is cooling inside the upright reach-in cooler and measured at 82F. [CA] Potentially hazardous foods that are cooling, shall be kept uncovered or loosely covered to allow for rapid cooling. [COS] Lid on container was removed.
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 hot and cold holding temperatures
Inspector’s notes
Raw chicken wings inside drawer cooler under the cook line was measured at 49F. Employees were observed moving the containers of chicken wings in and out of the unit. [CA] Potentially hazardous foods when cold holding shall be held at or below 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
Time as a public health control; procedures & records
Inspector’s notes
Cooked chicken at the front service line is subject to time and marked with a discard time of 1:42 PM. The chicken was observed still on the service line after the discard time has passed. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked and discarded if not used/served within the 4 hour period. [COS] Employee discarded the chicken.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Rice scoops that are used and reused are stored in a warming dipper well with standing water measured at 78F. The warming dipper well was not powered on. [CA] Utensils used for potentially hazardous foods and subject to be reused, shall be washed and sanitized or replaced every 4 hours. Utensils can also be stored in standing water that is measured at 135F or above.
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, Jul 14, 2026 · Original Source