Routine Inspection
Feb 21, 2025
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked meat in small prep unit measured at 61F,per PIC it was cooked at 11:30 AM today, the ambient temperature of the nit measured at 58F. The unit also had boiled potatoes measured at 130F , per PIC it was just prepared. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will used the chicken within 4 hours form when it was prepared and potatoes will be moved to a different unit to cool down.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Light in storage room with walk in freezer is not operable. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometers in small refrigerators and walk in coolers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of small prep unit refrigerator measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F 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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed deep cuts with black accumulation on cutting boards fitted on naan prep unit and meat prep unit, the cuttung boards were not in use at the time of the inspection. [CA] Clean and sanitize the boards as needed, if the black accumulation is not cleanable, replace the cutting boards.
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
Proper cooling methods
Inspector’s notes
Observed cooked chicken covered with a plastic wrap in a metal container in prep unit. [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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of grease and dust on floors, walls and ceiling in food preparation area. [CA] Clean walls, floors and ceiling and maintain in good condition. Accumulation of debris under dry storage racks in storage room at the back of the facility. [CA] Clean the floors.
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, Feb 21, 2025 · Original Source