Routine Inspection
Nov 12, 2025
2 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Preparation unit was not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue using preparation unit to hold PHF until it can be repaired/replaced.
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
Tuna and salmon in preparation unit measured 52F. Per PIC, items were placed into unit when facility opened less than 2 hours prior to temperature measurement. Ambient air of unit measured 54F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF items were removed to other refrigeration units to cool back down.
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, Nov 12, 2025 · Original Source