Routine Inspection
Jul 14, 2025
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the 2 door prep unit, measured cut tomato at 48F and prosciutto at 56F. Per operator, tomato stored since 9:00am, and prosciutto stored from the previous day. [COS] Operator discarded cut tomato and prosciutto.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable upon request. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the kitchen area, at the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer from the warewash machines are maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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, Jul 14, 2025 · Original Source