Routine Inspection
Jan 9, 2025
3 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility has a flat grill and small deep fryer that is not under the hood system. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. REPEAT VIOLATION. Failure to comply may result in enforcement action. If equipment is not removed by next inspection it will be impounded.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Raw burger patty is on top of clean dishes within the 3-Compartment sink. [CA] Discontinue using the 3-Compartment sink as a prep sink and use prep sink on site properly. [SA] Dishes that came in contact with the patties were re-washed.
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
Pooled eggs within ice bath were measured at 45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend adding more ice throughout the day to ice bath. [SA] More ice was added to the ice bath.
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, Jan 9, 2025 · Original Source