Routine Inspection
Aug 25, 2026
5 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Tuna salad measured between 42F and 44F while maintained in two large containers kept covered with lids, stacked on top of one another in the two-door upright cooler at the middle area of the kitchen, closer to the Kathleen MacDonald side. Per the employee in charge of preparing tuna salad, she had prepared the tuna salad yesterday and placed it into the unit to cool. Employee stated that she had not used the blast chiller to cool down the tuna salad prior to placing it into the unit. Per the PIC, Ray, standard SOP's for the facility dictate that the tuna salad should be placed into one of the two blast chillers, cooled to 41F, then relocated to refrigeration. [CA] Potentially Hazardous Foods (PHFs) prepared from ingredients at room temperature shall be cooled to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Tuna salad was voluntarily condemned and discarded.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee personal smoothie observed stored on a food preparation surface. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
High temperature sanitizing rinse measured 158F, 159F, 159F, 158F, and 160F in the high temperature mechanical dishwasher. Dishwasher was in active use prior to measurement. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Ensure that mechanical dishwasher is capable of consistently contacting utensils at 160F.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed a dead German cockroach on the floor in the dry storage room closest to the walk-ins. Observed a dead American cockroach in a sticky trap in the dry storage room near the door that leads to the loading bay. [CA] Clean and sanitize area of dead cockroaches or old droppings.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed employee wiping down a food preparation surface with a wiping cloth. Quaternary ammonium sanitizer measured 0 ppm in the associated wiping cloth bucket. Quaternary ammonium sanitizer measured 0 ppm in the wiping cloth bucket at the cook-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source