Routine Inspection
Dec 11, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the open display refrigerator, measured packaged hard boiled eggs at 47F, and packaged cooked chicken at 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Potentially hazardous foods moved to further into the display 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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the 3 compartment sink, measured quaternary ammonium sanitizer at 100 PPM. [CA] Ensure quaternary ammonium sanitizer at the warewash machine is provided at 200 PPM 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 record from Santa Clara County Department of Environmental Health, Dec 11, 2025 · Original Source