Routine Inspection
Feb 10, 2025
3 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer tests strips.
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the reach-down 3-door refrigerator: measured temperature of soup base to be 45F. PIC stated food had been held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Soup base was discarded. Note: other foods inside the unit were non-PHF or held for less than 4 hours. The PHFs held for less than 4 hours (cooked vegetables) were moved to a different refrigerator).
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