Routine Inspection
May 28, 2025
3 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of Food safety managers certificate on site. [CA] At least one person shall be food safety certified. Chef stated he has registered for the class.
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
Measured mozzarella, feta at 45F at salad bar. [CA] Maintain 41F and below. Food located in reach in to cool down.
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
Thermometers provided, accurate
Inspector’s notes
lack of thermometer at under counter unit below salad bar buffet line. [CA] Provide a thermometer.
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, May 28, 2025 · Original Source