Routine Inspection
Nov 18, 2025
6 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Measured heavy cream in the counter refrigeration unit at 57F. Observed heavy cream is stored on top of ice and is not fully immersed into the unit. Per employees, heavy cream was transferred to the cooler less than 45 minutes prior. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] More ice was added into the unit to facilitate rapid cooling. 2) Measured banana pudding in the preparation unit inserts at 48F. Per employees, banana pudding was transferred from under counter refrigeration to the top insert less than 30 minutes prior. [SA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [CA] Banana pudding container was placed further inside the refrigeration unit to facilitate rapid cooling.
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, linens: Proper storage and use
Inspector’s notes
Observed working utensils are stored in standing, contaminated water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Facility prepares ice cream on-site and lacks an active dairy license. [CA] Retail facilities that manufacture dairy products shall obtain the required dairy license from the California Department of Food and Agriculture.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Measured the quaternary ammonia sanitizer concentration at the 3-compartment sink at 0 ppm. The sanitizer dispenser appears to be in disrepair. No active warewashing at the time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employee on how to set up the 3-compartment sink with a chlorine sanitizing solution. The sanitizer solution remeasured at 100 ppm chlorine. 2) Observed accumulation of pink mold-like substance on the interior panel of the ice machine. [CA] Routinely clean and sanitize ice machine. Food contact surfaces shall be maintained in clean condition.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of new, unapproved equipment in the facility including the gelato display case, ice cream machine, and induction cookers. [CA] Submit plans to this department for the installation of new equipment by 12/2/2025. All food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 wording
Thermometers provided, accurate
Inspector’s notes
Observed multiple refrigeration units are missing thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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, Nov 18, 2025 · Original Source