Routine Inspection
Oct 28, 2025
3 recorded violations
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Food set out as part of the "banquet operations" was not protected from contamination. Chips in the employee buffet area were also not protected. Note: This practice has been observed on several occasions. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Parcooked chicken was found in the walk in cooler measuring 41°F. [CA] Parcooking chicken requires a variance from the California Retail Food Code granted by the California Department of Public Health. Provide a variance for parcooking chicken or cease process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Rock Cod in the hot boxes measured between 119-130°F. Rock Cod final cook temperature was measured at 150°F. Rock Cod in processing of placing in hotel pans from sheet tryas measured between 120-140°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed on TPHC since removing from oven. Chef Joshua stated their client requested for excess food to be donated. Reaffirmed with Chef that foods on TPHC cannot be returned to temperature control.
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, Oct 28, 2025 · Original Source