Routine Inspection
Jun 12, 2025
2 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the front counter, in the self-service reach in refrigerator, measured ambient air temperature between 45F and 55F. [CA] Ensure refrigeration to repaired and able to maintain potentially hazardous foods at 41F and 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
Proper hot and cold holding temperatures
Inspector’s notes
At the front counter, in the self-service reach in refrigerator, measured cold pressed almond milk, cold pressed orange juice, cold pressed turmeric shot, power oats, peanut butter cup, chia pudding, grain bowl, kale salad, and couscous bowl between 45F and 55F. Measured ambient air temperature of refrigeration between 45F and 55F. Per operator, PHFs stored since earlier in the day and the previous days
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 record from Santa Clara County Department of Environmental Health, Jun 12, 2025 · Original Source