Routine Inspection
Sep 2, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured 1/2 and 1/2 at 48 F within a carafe available for self service in the dining area. PIC stated that the 1/2 and 1/2 was removed from refrigeration 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] 1/2 and 1/2 placed on TPHC with a digital timer.
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 the build-up of a mold like material on the upper panel of the ice machine. [CA] Clean ice machine as needed to prevent the build-up of mold like materials.
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, Sep 2, 2025 · Original Source