Routine Inspection
Mar 20, 2025
4 recorded violations
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed thawing of PHFs stored on the side of prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed pink and black mold like substance on some areas of inside panel of ice machine. It is not coming in contact with ice at this time. [CA] Clean and sanitize the ice machine.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured sausage at 58F hanging above prep sink, per PIC they thaw sausage before storing it back in the walk in cooler. Measured cooked chicken and mushroom at 44F stored near prep sink for thawing. Per PIC, the items were taken out less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved both items to walk in cooler to cool back to 41F or below.
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
Time as a public health control; procedures & records
Inspector’s notes
Measured blanched vegetables at 100F stored on prep table. Per PIC, they use or discard the PHFs within 4 hours. Lack of TPHC label. Per PIC, the vegetables were blanched between 11-11:30 AM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC time marked the vegetable container.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Mar 20, 2025 · Original Source