Routine Inspection
Feb 20, 2025
3 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Observed sampling cart with various juices stored outside of the facility. [CA] Ensure all food is stored within the facility and food service is conducted within the facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
On the sampling cart, in an ice bath, measured various juices stored between 42F and 60F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator added ice to sampling cart/container and mixed juices to facilitate proper holding temperatures.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility. At least one manager shall obtain a food safety manager's certificate within 60 days of hire date, and all other employees that handle food shall obtain food handler cards within 2 weeks of hire date.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 20, 2025 · Original Source