Routine Inspection
Nov 7, 2025
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Boiled eggs measured 62F-70F while maintained on top of cold packs at the breakfast service-line. Whipped cream measured 56F while maintained on a cold pack at the breakfast service-line. Skim milk and 2% milk measured 49F while maintained in dispensers at the breakfast service-line. Per staff, breakfast service starts at 6:00 AM and ends at 10:00 AM. [CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria, or else subjected to time as a public health control (4-hour rule). Note: This Division recommends the use of ice baths where ice comes up to the maximal height of food stored within containers in order to maintain temperature control, or else subjecting potentially hazardous foods to time as a public health control (4-hour rule). [SA] PHF's to be served or discarded by 10:00 AM (4 hours elapsed). Manager proposed the use of ice baths to maintain temperature control.
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
Food separated and protected
Inspector’s notes
Raw bacon and raw shell eggs stored above ready-to-eat muffins in the two-door upright cooler in the kitchen area. Raw shell eggs in contact with plastic packaging that houses loaves of bread. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Quaternary ammonium test strips are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor tiling directly underneath the prep sink and handwash sink is in disrepair. Exposed wood underneath damaged tiling observed. [CA] Repair tiling and maintain in good repair to ensure that all floor surfaces in the kitchen are smooth, durable, nonabsorbent, and easily cleanable.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Wall-mounted paper towel dispenser in the employee restroom is non-functional. Wall-mounted soap dispenser is non-functional. Pump bottle of soap available. Note: Additional, properly stocked restroom nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in wall-mounted dispenser at handwash stations at all times. Repair dispensers and maintain properly stocked. [COS] Paper towels provided.
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, Nov 7, 2025 · Original Source