Routine Inspection
May 20, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The ready to eat foods display case was unable to maintain potentially hazardous foods at or below 41F. [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
Proper hot and cold holding temperatures
Inspector’s notes
Measured multiple PHF in the display case above 41F. The PIC stated that the foods were prepared and placed in the unit approximately 1.75 hours prior. A container of pickled radishes held in the unit since the night prior measured at 46F. Surface temperatures via IR were measured at 44F at the lowest. [CA] PHFs shall be held at 41°F or below while cold holding. [SA] A timer was set for two hours to indicate the discard time after a total time of 4 hours has elapsed. *Note: It was discussed that the unit was repaired approximately 3 weeks prior. The units temperature display was not working at this time and the light indicator was intermittently flickering.
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
Wiping cloths: properly used, stored
Inspector’s notes
Measured the sanitizer concentration of the multiuse wiping cloth bucket above 200 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Water was added to the solution to dilute it to 100 ppm.
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, May 20, 2026 · Original Source