Routine Inspection
Sep 17, 2025
3 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed pressurized cylinder tanks are not securely stored. [CA] Pressurized cylinder tanks shall be securely stored and chained to a rigid structure. [COS] PIC attached a chain to the cylinder tanks during inspection.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed several gnats and house flies throughout the food preparation area. [CA] The food facility shall be kept free of vermin and non-disease carrying insects.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the countertop warmer, measured mac & cheese at 108F. Per staff, mac & cheese was cooked and placed into warmer 2 hours prior to temperature measurement. Per staff, mac & cheese is made and replaced about every 2 hours. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employees discarded the mac & cheese and cooked a new batch for hot holding. Measured new batch at 180F in the warmer.
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, Sep 17, 2025 · Original Source