Routine Inspection
Jul 24, 2025
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The digital thermometer display for cold buffet unit read at 42F.[CA] Potentially hazardous food shall be maintained 41F and 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
Hot and cold water available
Inspector’s notes
Measured water temperature at hand sink next to back door at 67F. [CA] Ensure water temperature is between 100-108F for automatic combination faucets.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed corner hand sink near front kitchen entrance was obstructed and paper towel dispenser found empty. [CA] Relocate tall shelf to ensure hand sink is accessible, keep dispenser stocked at all times. Note- an additional hand sink is 10-15 ft away.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths on prep counter. [CA] Store wiping cloths in sanitizer bucket between uses.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured orzo salad, shredded chicken, cheese, watermelon salad, macaroni salad at the salad bar/buffet station between 50-56F. [CA] Maintain potentially hazardous food 41F and below. [COS] All cold items time marked to be discarded after 4 hours (2pm) TPHC (time as a public health control discussed, provided handout).
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, Jul 24, 2025 · Original Source