Routine Inspection
May 30, 2025
6 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed jars of cooked garlic in honey stored on shelf in dry storage area. [CA] Maintain potentially hazardous food 41F and below. Relocate in 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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Observed several potentially hazardous food (cooked fish, lamb/beef, chicken, sauces) using reduced oxygen packaging (ROP) without labels with date and time of production. One item was found dated 5/24. ROP activities at a food facility do NOT require a HACCP plan if ALL the conditions below are satisfied: -The food is labeled with the production time and date. -The food is held at 41oF or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging. Using ROP for sous vide will not require HACCP but Standard operating procedures (SOP) will be required. Using ROP for purpose of cooling will not require HACCP but a SOP will be needed to address the procedures. *When facility is using ROP for storing and removing PHF from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit SOP to CPD. [CA] Provide written procedures for reduced oxygen packaging and when conducting sous vide. Email procedures to aleli.crutchfield@deh.sccgov.org by June 6.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine dishwasher at the bar measured at 0 ppm. [CA] Maintain a minimum of 50 ppm chlorine. Use dishwasher in main dish room until unit is repaired.
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 wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell stock tags found not to be organized in chronological order. [CA] Ensure tags are organized in chronological order correlated to the date of date the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
A few of the food handler cards were unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Ensure cards are readily avaible for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of irreversible temperature monitoring device for high temp dishwasher and sink and sanitizer test strips for sanitizer dispenser at 3 compartment sink. [CA] Provide the required testing devices/strips and test daily.
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, May 30, 2025 · Original Source