Routine Inspection
Mar 5, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the hot holding unit beneath the service line, measured large pan of cooked rice at 127-130F. Per PIC, rice was cooked 1 hour prior to temperature measurement and placed into the hot holding unit. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, rice will be discarded at the end of lunch shift (within 4 hours of preparation).
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloths stored inside sanitizing buckets measuring at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use. [COS] All sanitizing buckets were refilled with approved sanitizer solution (300 ppm of quaternary ammonia).
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, Mar 5, 2025 · Original Source