Routine Inspection
May 7, 2026
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed black mold-like build up on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis.
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 cooling methods
Inspector’s notes
Observed potentially hazardous food cooling in a deep container with a lid; per PIC, lunch service ended at 12 and the PHF did not meet the cooling parameter (quinoa 80F). [CA] Ensure cooling PHFs meet proper cooling parameters (135F to 70F within 2 hours and 70F to 41F within 4 hours). Use rapid cooling techniques such as small portions, frequent stirring, uncovered, ice baths, ice paddles, ice as an ingredient, and/or blast chiller. [COS] PIC voluntarily discarded quinoa and tartar sauce.
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, May 7, 2026 · Original Source