Routine Inspection
Feb 18, 2025
3 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured warm water at the restroom handwash sink to be 69F. [CA] Provide warm water (100F) at the handwash sink.
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
Proper hot and cold holding temperatures
Inspector’s notes
On a storage shelf in the rear food storage area: measured temperature of bagged shredded cheese to be 63F. PIC stated cheese had been held since 11:30am (approximately 2 hours prior). [CA] Keep potentially hazardous foods at 41F/45F and below or 135F and above. [COS] Cheese was placed inside a refrigerator.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of grease/food debris on the floor behind the cooking equipment. [CA] Keep floors clean.
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, Feb 18, 2025 · Original Source