Routine Inspection
Sep 30, 2026
4 recorded violations
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
ROP meat sauce and pastrami observed in walk in freezer. Both items were labeled for last 7 days. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. For reduced oxygen packaging methods used for less than hours this Agency my approve SOPs. Provide and submit SOPs to this Agency to review. [COS] Both items were removed from ROP packaging and returned to traditional packaging methods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping clothes observed on the counter top. [CA] Keep wiping cloths in sanitizer solution when between uses.
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
Trays of potatoes measured to be 72-74F in units by service line. Per operator potatoes were made today about 1.5 hours prior. Potatoes observed to be in deep metal trays. [CA] Cool potatoes in shallow trays or in small operations to effectively cool potatoes. [COS] Potatoes were moved into shallower pans.
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
Proper hot and cold holding temperatures
Inspector’s notes
Carnitas measured to be 49F in drawer under griddle. No other PHFs inside unit at time of inspection. Per employee she had moved carnitas there from walk in cooler about 2 hours prior. Salmon measured to be 130F inside hot box by grill. Per employee salmon was just cooked about 30 minutes prior. [CA] Maintain PHFs at 41F and below for cold holding OR 135F and above for hot holding. [COS] Carnitas were VC&D. Salmon was reheated in over to 165F prior to returning to hot box.
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, Sep 30, 2026 · Original Source