Routine Inspection
Mar 13, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured grilled chicken at 125 F within the under counter warmer adjacent to the grill station. PIC stated that the chicken was cooked 30 minutes prior and that chicken is not on TPHC. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken discarded following the lunch service (less than 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.
More about food kept at an unsafe temperatureOfficial wording
Signs posted; last inspection report available
Inspector’s notes
Posted health permit is expired. [CA] The valid health permit issued by this department shall be posted in a conspicuous place in the food facility. [COS] Valid health permit posted.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 13, 2025 · Original Source