Routine Inspection
Jul 29, 2025
4 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request. Observed employee was actively washing dishes. [CA] Obtain sanitizer test strips and have them readily available.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The 3-door upright refrigerator left of the cookline was unable to keep foods at 41F and below, particularly in the left side and lower level of the unit. [CA] Repair unit so that it can keep all foods at 41F and below. Note: ambient temperature of unit measured 46F after a metal probe thermometer was left inside with the doors closed for over 20 minutes. The thermometer was placed in the bottom-most area, left side of the unit. PHFs in the upper right area of the unit measured 41F. Recommend having technician check the air circulation/functionality of the unit.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Observed the restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.
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 hot and cold holding temperatures
Inspector’s notes
Inside the 3-door upright refrigerator left of the cookline: measured internal temperatures of fig dip, horseradish cream, heavy cream, and honey dijon sauce to be 45-53F. These items were stored in the lower left side of the unit, and operator stated they had been held since the day before. In the right side/upper area of the unit: measured internal temperature of cheeses to be 41-44F. PIC stated cheese had just been delivered this morning, about 2 hours prior. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] PHFs that had been held for more than 4 hours were voluntary discarded (see VCD form). Other PHFs were moved to a different refrigerator. (Note: Unopened milk cartons and shell eggs measured 45F, and were located in the bottom-most area and left side of the unit.)
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, Jul 29, 2025 · Original Source