Routine Inspection
Nov 5, 2025
4 recorded violations
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
In the walk-in refrigerator, observed multiple ROP (vacuum sealed) items including cooked pickled asparagus, cooked pickled green tomatoes, cooked pickled okra seeds, and cod consomme stored without date and time labeling. Per operator, ROP items stored from the previous day. [CA] All ROP in use with exemption of an approved HACCP plan shall be labeled with date and time, and removed from packaging with 48 hours or discard. ANy ROP intended to be stored from more than 48 hours shall require an approved HACCP plan from California Department of Public Health (CDPH). ROP intended to be stored for less that 48 hours requires submittal of a standard operating procedure (SOP) to Department of Environmental Health. Provide to district inspector at frank.leong@deh.sccgov.org within 5 business days. [SA] Operator placed date and time onto ROP packages.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, at the 4 door undercounter refrigerator, measured ambient air temperature at 54F. In the bar area, at the 2 door undercounter refrigerator, measured ambient air temperature at 45F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods cold at 41F and below. Discontinue use of refrigeration until properly repaired.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the ice machine, observed accumulation on the inner panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice). At the upright warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is maintained at 50 PPM at the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment.
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
In the kitchen area, at the 4 door undercounter refrigerator (left side of the kitchen from entrance), measured potentially hazardous foods including cream, soymilk, cooked mushroom, cooked cabbage, cooked onion, cod mousse, and fish stored between 55F and 65F. Measure ambient air temperature of 4 door undercounter refrigerator at 54F. Per operator, all potentially hazardous foods stored in the 4 door undercounter refrigerator for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved all potentially hazardous foods to the walk-in refrigerator 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 record from Santa Clara County Department of Environmental Health, Nov 5, 2025 · Original Source