Routine Inspection
Dec 23, 2025
2 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Mold-like substance growth on yogurt display shelves and on dairy cooler shleves. [CA] Clean and sanitize more frequently.
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
Ranch dressing in salad tray held inside open air cooler for less than 4h measured at 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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, Dec 23, 2025 · Original Source