Routine Inspection
Feb 10, 2025
3 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Inside the reach-down section of the prep unit: observed cooked chicken (46F) was cooling inside a closed plastic bag (employee stated she fried it at 11am (about 4 hours prior), and that they usually fry the chicken, cool it, then grill again to order. [CA] After cooking food, leave it uncovered until it reaches 41F in order to help it cool rapidly. Note: other PHFs in the prep unit measured 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The walk-in refrigerator was unable to keep potentially hazardous foods at 41F and below; ambient temperature of the refrigerator measured 50F after a metal probe thermometer was left inside with the door closed for over 30 minutes. [CA] Repair refrigerator so that it can keep foods at 41F and below.
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
Proper hot and cold holding temperatures
Inspector’s notes
Inside the walk-in refrigerator: measured internal temperatures of multiple PHFs (rice, shrimp, rice noodles, sprouts, beef, fresh pho noodles, tofu) to be 49F - 53F. Some foods were held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods that were held for 4 hours or more were voluntarily discarded. Foods that were held for less than 4 hours were moved to a different refrigerator. See VC&D form.
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, Feb 10, 2025 · Original Source