Routine Inspection
Jun 3, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured mozzarella and feta cheese between 68-70F in salad bar. These items were covered with lids to use for dinner service. [CA] Maintain potentially hazardous food 41F and below. [COS] Cheese were thrown away in the trash can. For dinner service, placed new cheese in ice bath to maintain proper holding temperature 41F and below.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Thermometer display for salad bar unit measured at 70F. [CA] Repair unit to ensure potentially hazardous food is held 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 record from Santa Clara County Department of Environmental Health, Jun 3, 2025 · Original Source