no warm water in restroom
[CA]provide warm water in restroom
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.
Official record from Santa Clara County Department of Environmental Health, Jun 26, 2026 · Original Source
Routine Inspection
Jan 16, 2025
Pass
2 recorded violations
criticalCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Marinara sauce was placed in hot holding unit for 1 hour, internal temperature measured at 56F. PIC stirred mixture and temperature measured at 98F. Per PIC, it's spared marinara sauce.
[CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds.
[COS] PIC reheat sauce on stove and temperature measured at 165F, then transfer to hot holding.
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.
Heavy cream on ice next to cooktop measured at 49F. Per PIC, heavy cream was placed at 4pm (1 hour ago).
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] PIC will utilize TPHC in the future for heavy cream. PIC will use small portion and time mark the heavy cream. PIC understands that food shall discard after 4 hours.
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.