Routine Inspection
Aug 20, 2025
2 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
White mold-like accumulation on the back shelvings of aisle refrigerator for salsa and potato salad. [CA]: Remove debris and maintain nonfood contact surfaces clean.
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
Multiple Potentially Hazardous Food (PHFs) (chicken, turkey, ham, pasta salad, imitation crab) measured between 44F - 46F (measured at approximately 2 pm). Ambient temperature of unit measured between 38F - 41F. Temperature log of food items in the unit at around 12 pm measured between 38F - 39F. Per PIC, defrost mode is from 12:30 - 1:30 pm. PHFs were re-measured at around 2:30 pm but internal temperatures remained the same. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: All PHFs were relocated to walk in freezer at 3:30 pm to rapidly cool down.
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, Aug 20, 2025 · Original Source