Routine Inspection
Nov 11, 2025
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Substance accumulation in the interior of the ice machine. [CA] Clean and sanitize routinely to prevent contamination.
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
PHFs held inside the cooling drawers (cookline) measured at improper holding temperatures: Raw salmon (44F), raw steak (45F), cooked chicken (44F), beef patties (44F). PHFs held inside undercounter refrigerator (coffee station) measured above 50F: Milk, cream, bread pudding. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs held in the cooling drawer were relocated to the walk in for fast cooling. PHFs held inside coffee station refrigerator were discarded by the manager.
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
Sanitizer bucket used to store wiping towels measured 0ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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, Nov 11, 2025 · Original Source