Routine Inspection
Sep 30, 2025
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) In the grab and go cooler, multiple potentially hazardous foods measured between 44-48F. Per food employee, food items were stored in the unit less than 2 hours prior. 2) In the 2 door under counter cooler: whole milk and oat milk measured between 48-49F. Per food employee, food items were stored in the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] Food items stored in grab and go cooler were moved to the back portion of unit, ambient temperature measured 39F. Milks were relocated to single door upright cooler for rapid 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of Beverage air 2 door under counter cooler measured 49F. Operator stated that work order will be placed. [CA] Refrigeration must be capable of maintaining Potentially Hazardous Foods at 41°F or below.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the 3 composition sink, quaternary ammonium measured 0ppm. Chemical sanitizer container was not connected. No active warewashing. [CA] Ensure sanitizer container is connected at all times. Maintain chemical solution for manual warewashing at 200 ppm for quaternary ammonium. [COS] Operator connected quaternary ammonium container, remeasured at 200ppm.
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
Hot and cold water available
Inspector’s notes
Water measured 73F at hand wash sink and 72F at janitorial sink. [CA] Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 record from Santa Clara County Department of Environmental Health, Sep 30, 2025 · Original Source