Routine Inspection
Nov 6, 2025
6 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in refrigerator, measured a covered container of scalloped potatoes cooling at 89F. Per operator, scalloped potatoes cooling from 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: separated into smaller portions, using an ice bath, by adding ice, using shallow containers, and/or using rapid cooling technology. [SA] Operator removed cover from scalloped potatoes and placed on the top rack of refrigeration to facilitate cooling.
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
In the kitchen area, observed ROP filet mignon and duck breast stored with date labels and no time labels. Per operator, filet mignon and duck breast stored from the same day. [CA] All ROP in use with exemption of an approved HACCP plan shall be labeled with date and time, and removed from packaging with 48 hours or discard. ANy ROP intended to be stored from more than 48 hours shall require an approved HACCP plan from California Department of Public Health (CDPH). ROP intended to be stored for less that 48 hours requires submittal of a standard operating procedure (SOP) to Department of Environmental Health. Provide to district inspector at frank.leong@deh.sccgov.org within 5 business days. [SA] Operator placed date and time onto ROP packages.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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
Hot and cold water available
Inspector’s notes
In the kitchen area, at the 3 compartment sink, measured hot water at 113F. [CA] Ensure an adequate supply of hot water is provided at 120F to allow for proper cleaning of utensils and equipment.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of a particle board as a backing for a shelf in the kitchen area. [CA] Ensure only approved materials an equipment are used within the facility. Use only approved smooth, durable, and easily cleanable materials within the facility.
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
In the kitchen area, in the 2 door prep unit, measured overfilled insert containers of cooked brussel sprouts, cooked cauliflower, and cooked potatoes between 42F and 49F. Per operator, cooked brussel sprouts, cooked cauliflower, and cooked potatoes stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Discontinue overfilling of insert containers to prevent improper holding temperatures.
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, Nov 6, 2025 · Original Source