Routine Inspection
Aug 12, 2025
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, in the prep top, measured sliced cheese and pastrami at 52F. Observed storage of sliced cheese and pastrami in a large container without adequate contact with sides of container. In the insert prep top of the pizza prep unit, measured tomato sauce at 48F. Observed container of tomato sauce double stacked into a stainless steel container at the insert top of the pizza prep unit. Per operator, sliced cheese and pastrami stored for about 15 minutes, and tomato sauce stored for less than an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved tomato sauce into the undercounter refrigeration to facilitate proper holding temperatures. Operator moved sliced cheese and pastrami into smaller containers to create contact with sides and facilitate proper holding temperatures.
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
Proper cooling methods
Inspector’s notes
In the back prep area, in the walk-in refrigerator, measured a large pot of chili at 75F. Per operator, chili was prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitate by using ice baths, stirring food frequently, and keeping containers uncovered to allow for heat to ventilate. [SA] Operator placed pot of chili into an ice bath and mixed to facilitate 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
In the kitchen area, on the floor to the left of the pizza prep unit, observed accumulation of flour. In the same area, on the upper right wall above the pizza prep unit, observed peeling FRP panel creating cracks an crevices. In office doorway into the back prep/warewash area, observed peeling FRP panels and cracks and crevices around the doorway. Behind the warewash machine, in the right corner, observed cracks and crevices between FRP panels. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.
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 12, 2025 · Original Source