Routine Inspection
Jul 16, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured PHF's at 48 F within the food preparation fridge at the salad station. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sliced tomatoes and other PHF's within the unit placed on TPHC. PIC intends to hold individual ingredients of the prepared salads stored within the preparation fridge on TPHC going forward.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
A rack used to stored bread was blocking the hand wash sink at the salad line. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Rack relocated to make hand wash sink accessible.
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 record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source