Routine Inspection
Feb 19, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the 2-door reach-in, measured open plant-based, dairy milks, and string cheese from 48-50F. The ambient temperature of the refrigeration unit measured 50F. Per PIC, foods were restocked more than four hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Potentially Hazardous Foods were voluntarily discarded. See VC&D form.
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: Approved, in good repair, adequate capacity
Inspector’s notes
In the 2-door reach-in, measured ambient temperature at 50F. [CA] Refrigeration units shall properly maintain foods at 41F or below.
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, Feb 19, 2025 · Original Source