Routine Inspection
Nov 13, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured PHF's on the cold plate at the self service line at 50 F to 54 F (see measured observations). 2. Measured PHF's within containers on top of an ice bath at 43 F to 57 F at the sandwich preparation area. 3. Measured PHF's within double stacked containers at 46 F to 63 F within the salad preparation refrigerator. PIC stated that all items were removed from the walk in refrigerator at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's discarded following the lunch service (less than four hours).
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu lacks a consumer advisory for the sale of raw fish poke. [CA] Provide consumer disclosure and reminder for the sale of raw or undercooked animal-derived foods.
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, Nov 13, 2025 · Original Source