Routine Inspection
May 26, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen/prep area, at the hot holding unit, measured 2 covered trays of macaroni and cheese stored between 61F and 75F. Per operator, macaroni and cheese stored for an hour. In the kitchen/service area, in the 2 door prep unit, measured containers of sliced tomato, sliced cheese, and sliced turkey stored at 58F. In the same area at the steam table, measured cooked mushrooms stored at 130F. Per operator, sliced tomato, sliced cheese, sliced turkey, and cooked mushrooms stored in the area for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved macaroni and cheese to the oven for immediate preparation. Operator placed ice/ice bags over sliced turkey and sliced tomatoes to facilitate proper holding temperatures. Sliced cheese was moved to the undercounter compartment of the 2 door prep unit to facilitate proper holding temperatures. Operator placed container of cooked mushrooms directly into the hot water in the steam table 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
Proper cooling methods
Inspector’s notes
In the kitchen/serving area, sitting on top of an ice bath, measured cooked string beans at 65F. Per operator, string beans prepared about 5 hours prior. In the same area, at the 2 door prep unit, measured a covered container of cooked pasta at 52F. Per operator, cooked pasta was prepared about 5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cool potentially hazardous foods in uncovered shallow containers submerged in an ice bath or add ice/ice water directly to container of food. [SA] Operator submerged containers of string beans and pasta in an ice bath.
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, May 26, 2025 · Original Source