Routine Inspection
Jun 5, 2025
3 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
several spray cans of household 'Raid' [CA]discontinue storing/using non-commercial insecticide
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
no manager's Food Safety Certificate [CA]obtain a valid FSC
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
Proper hot and cold holding temperatures
Inspector’s notes
cherries, milk and chicken in walk in cooler at 48F [CA]maintain perishable food under 41F (or 45F for dairy products)
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 5, 2025 · Original Source