Routine Inspection
Aug 13, 2025
9 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Measured cooked chicken at 55 F to 64 F within 6 inch covered pans within the walk in refrigerator. PIC stated the items began cooling 3 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Chicken divided into uncovered 2 inch pans, placed in the walk in refrigerator to allow for rapid cooling.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured french fries at 50 f, cooked potatoes at 51 F and garlic and oil mixture at 55 F within the two drawer refrigerator under the flat top grill at the cook line. PIC stated the items were placed within the unit greater than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit voluntarily condemned and discarded.
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
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell stock tags for fresh oysters are not organized. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed the drain below the warewashing machine and cook line 1 compartment sink to be slow draining due to build-up of food debris. [CA] Keep floor drain screens clear to allow for the free flow of waste water. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Drain screens cleared to allow for adequate flow.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Thawing squid at room temperature within a container at the prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Measured the ambient air temperature at 50 F within the two drawer refrigerator at the cook line. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or 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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The drain pipe from the ice machine drains onto the floor. [CA] Extend drain line above the floor sink. All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed clutter and unused equipment stored outside on the side of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Broken floor tiles in front of the warewashing machine. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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, Aug 13, 2025 · Original Source