Routine Inspection
Oct 1, 2024
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous Foods in the walk-in cooler were measured above 41 degrees Fahrenheit. Per manager, employees enter the walk-in cooler frequently. [Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed hot water leaking from directly under the high temperature dishwasher. [Corrective Action] Repair to stop the leak.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 1, 2024 · Original Source