Routine Inspection
Oct 29, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured regular milk, oatmilk on counter between 55-60F. [CA] Maintain potentially hazardous food 41F and below. Store milks in an ice bath or in refrigerator between uses. Discussed time as a public health control for milk. When time only, rather than time and temperature is used as a public health control, potentially hazardous food shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. TPHC handout provided.
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, linens: Proper storage and use
Inspector’s notes
Observed scoop used for whipping cream for coffee in standing room temperature water. [CA] Store scoop in ice bath and change out liquid on a frequent basis. Scoop should be washed every 4 hours.
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 record from Santa Clara County Department of Environmental Health, Oct 29, 2025 · Original Source