Routine Inspection
May 1, 2025
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured PHFs in sandwich prep refrigerator unit between 43F to 49F. Per PIC, the lid for the unit has been kept open to busy hours. Observed ice build up on sides of top prep unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC will maintain the lid closed to maintain temperature at 41F or below and ensure the unit is able to maintain temperature at 41F or below.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Observed pink mold like substance on inside panel of ice machine, it is not coming in contact with ice at this time. [CA] Clean and sanitize the ice machine.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of test strips for lactic acid. [CA] Provide test strips for lactic acid.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
*Repeat violation Accumulation of grease on wall and ceiling where turbo chef ovens are located to heat the sandwiches. [CA] Clean the ceiling and walls regularly and maintain in good condition. Observed small gaps in the ceiling near ice machine area and near bakery oven. [CA] Seal any open gaps to prevent vermin entry.
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 record from Santa Clara County Department of Environmental Health, May 1, 2025 · Original Source