Routine Inspection
Jan 30, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At back prep top wells, pico measured at 49F and red salsa and cheese measured at 46F. Employee stated food items were placed in the unit approximately less than 1 hour prior to measurement. Thermostat of unit indicated 41.6F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Food items in the prep top wells were relocated to walk in cooler to cool down. Note: employee placed a work order for the unit and will monitor temperatures. discussed ice bath or relocating food items to other units if unit is not able to cold hold PHFs properly.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet equipment stacked on top of each other at ware-wash area. [CA]: Equipment shall properly air dry prior to stacking.
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, Jan 30, 2026 · Original Source