Routine Inspection
Oct 6, 2025
2 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Observed plastic container of red beans cooling inside the two-door upright refrigerator measuring at 96F. Employee stated that the red beans were prepared about an hour prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. - Cool foods using approved containers which facilitate heat transfer, such as metal. - When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink in the front service area lacked hand soap. Hand soap dispenser was not mounted on the wall and required employees to pick up the automatic dispenser. Employee stated that hands are usually washed in the restroom. Hand wash sink inside the kitchen was partially obstructed with a tumbler and ziplock bag of gloves. Hand soap not available at the hand wash sink in the only restroom. Mounted dispenser observed stocked with soap, however, dispenser was inoperable. A manual pump bottle of soap was also provided, however, bottle was empty. [CA] Handwashing facilities shall be equipped with warm water, handwashing cleanser, and single-use sanitary towels in dispensers. Ensure hand wash stations along with hand soap and paper towels are easily accessible and readily available at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed. Hand soap was provided at all sinks. * Note: - Employees shall properly wash hands immediately after using the toilet room and again when returning into the kitchen.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 6, 2025 · Original Source