Routine Inspection
Oct 2, 2025
3 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of white mold-like substance in the salsa/spread aisle refrigerator. [CA]: 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
At the hot holding display case, buffalo wings measured between 116F - 123F. Per PIC, it was cooked then placed into the unit approximately 1 hour prior to measurement. Ambient temp of unit measured between 149F - 153F. [CA]: Potentially Hazardous Food must be hot held at 135F or above. [COS]: Buffalo wings were reheated to at least 165F for at least 15 seconds.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Leak from walk in cooler condenser fan being collected in a bucket. No direct contamination observed. [CA]: Repair walk in cooler condenser fan and maintain in good condition. 2. Prep sink not in use due to leak per PIC. [CA]: Repair prep sink and maintain in good condition.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 2, 2025 · Original Source