Routine Inspection
Jun 12, 2025
3 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed opened whole milk and open almond milk stored at room temperature at the coffee bar, subject to TPHC without time stickers. Employee stated that the milks were removed from refrigeration within the last 30 minutes. [CA] When time only, rather than time and temperature is used as a public health control, PHFs 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. [COS] Whole milk and almond milk time marked with a yellow sticker at the time of inspection. Measured fresh cheese at 48 F subject to TPHC within the counter top preparation refrigerator at the cook line. [CA] When time only, rather than time and temperature is used as a public health control, PHFs 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. [COS] Cheese time marked at the time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
The floor drain for the three compartment and hand wash sinks at the coffee bar is slow draining, over flowing when both sinks are used at the same time. [CA] Clear drain so that waste water sufficiently flows during max usage.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Ground pork thawing in standing water within the two compartment preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Ground pork placed under running water.
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, Jun 12, 2025 · Original Source