Routine Inspection
May 16, 2025
6 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Found a container of sopa cooling in walk-in-cooler. Observed plastic wrap fully covering containers. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Operator slight opened up plastic wrap to allow proper 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
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. Measured the following PHFs holding between 92F - 96F in 3 slot warmer unit near cooks line: hollandaise sauce, country gravy & ranchero sauce. Per operator, having issue with warmer unit. 2. Measured container of sausage holding at 124 in 2 door warmer near cooks line. 3. Measured container of pooled eggs holding at 52F in 3 door cold top (L) near cooks line. Per operator, PHFS placed in unit less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator reheated PHFs to 165F. Operator directed to relocate PHFs to another refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for PHFs at cooks line. Minor: 1. Measured container of red potatoes holding at 132F in 2 door warmer unit near cooks line. 2. Measured the following PHFs holding between 44F - 45F: sausage, tuna and salmon. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F.
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 separated and protected
Inspector’s notes
Found container of shredded potatoes stored below raw chicken in 4 door under drawer at cooks line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found paper towel stored outside of mounted dispenser at hand wash station located at warewash area. [CA] Single-use sanitary towels shall be provided in dispensers.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found a leaking faucet at pre-wash sink (middle section). [CA] Repair leak. 2. Found missing atmospheric pressure valve at mop sink. Observed a white pipe connecting to faucet where a leak is occuring. [CA] Install approved atmospheric pressure valve device.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Found light bulb in walk-in-freezer inoperable. [CA] Replace light bulb. Ensure adequate lighting provided.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, May 16, 2025 · Original Source