Routine Inspection
Nov 18, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured chocolate mousse between 45-50F in grab and go unit. [CA] Maintain potentially hazardous food 41F and below. Adjust temperature of unit and fill unit to 2 rows only and relocate towards the back.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop noted on top of ice machine. [CA] Store scoop in a sanitary container or inside the ice machine with the handle or in the scoop holder.
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, Nov 18, 2025 · Original Source