Routine Inspection
Mar 5, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The large beverage/dairy refrigerator was unable to keep potentially hazardous foods at 41/45F and below. [CA] Repair refrigerator so that it is able to keep foods at 41/45F and below. Do not store potentially hazardous foods inside this refrigerator until it has been repaired.
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
Proper hot and cold holding temperatures
Inspector’s notes
Inside the large dairy/beverage refrigerator: measured internal temperatures of perishable products (milk, yogurt, bottled fruit smoothies) to be 50F. Operator stated the foods had been stored in the refrigerator since yesterday. [CA] Keep potentially hazardous foods at 41/45F and below or 135F and above. [COS] Milk/Beverages/yogurts were removed from the sales portion of the refrigerator and dispositioned to be discarded or returned to supplier. See VC&D form.
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
Observed mold-like substance on the metal baffle inside the ice machine. [CA] Keep ice machine 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, Mar 5, 2026 · Original Source