Routine Inspection
Jul 10, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Open heavy cream carton is stored in a container on top of another container with very little ice. Per employee, the milk was placed in container about 1 hours ago. Cream is measured at 52F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Specialist instructed employee to place milk directly in a container with ice; ice is to surround the side of the milk carton to keep below 41F.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed coffee debris and other debris on counter tops and equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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, Jul 10, 2025 · Original Source