Routine Inspection
Jun 12, 2025
2 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed several flies in the facility. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the 2 door prep unit, measured a wrapped roll of roast beef at 62F sitting on top of an insert container, and sliced chicken at 54F. In a separate 2 door prep unit, measured sliced turkey at 60F. Per operator, roast beef, sliced chicken, and sliced turkey prepared and stocked in the 2 door prep unit about 1.5 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator removed roast beef, sliced chicken, and sliced turkey and stored in the undercounter compartment of the 2 door prep units to facilitate proper holding temperatures. Operator to properly cool foods to 41F and below prior to storage in the insert prep top of the prep units.
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, Jun 12, 2025 · Original Source