Routine Inspection
Jan 30, 2025
4 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Observed cooked vegetable and ground beef cooling in wrapped containers at prep table in front of cook line. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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
Observed cardboards used as shelf liners in the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 wording
Time as a public health control; procedures & records
Inspector’s notes
TPHC label not available for PHF items stored at front counter. Per PIC, the items were prepared within last hour and employee forgot to put the time label. [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] PIC created a new time label.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Some utensils were stored in the hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC cleared the hand wash sink.
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, Jan 30, 2025 · Original Source