Routine Inspection
May 20, 2026
2 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
No FSC available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 cooling methods
Inspector’s notes
Observed cooked eggplant cooling in the food prep cold hold unit and measured at 145F. [CA] Discontinue cooling PHFs in the food prep cold hold unit. Follow cooling parameters (135F to 70F within 2 hours and from 70F to 41F within 4 hours). Use rapid cooling methods (depending on type of food) such as smaller portions, frequent stirring, ice bath, ice paddle, ice as an ingredient, and/or blast chiller. PHFs shall be fully cooled to 41F or below in either a walk-in cooler or top shelf of a reach-in cooler. [COS] PIC moved cooked eggplant to reach-in cooler.
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 20, 2026 · Original Source