Routine Inspection
Jun 12, 2026
3 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Means for adequately measuring the water temperature in the high temp dishwasher are not readily available (ex. thermal strips, dishwasher thermometer). [CA] Testing equipment and materials shall be provided to adequately measure the utensil surface temperature during mechanical ware washing.
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
Cooked chicken saltimbocca observed wrapped in foil cooling at ambient temperature. (Internal temp:116F) Per food employee, cooked chicken was removed from temperature control one hour prior. Chicken is cooled at ambient temperature then reheated in oven per order. Any remaining chicken is then stored in cooler and used the following day. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Food employee removed cooked chicken from foil, placed cooked chicken on a sheet pan, and relocated to upright freezer for rapid cooling. Internal chicken temperature remeasured at 52F two hours after being removed from temperature control.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Multiple Food Handler Certificates were not available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food Handler Certificates shall be 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 record from Santa Clara County Department of Environmental Health, Jun 12, 2026 · Original Source