Routine Inspection
Aug 4, 2025
2 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate expired. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the insert top of the 2 door prep unit, measured an overfilled container of raw shelled eggs at 47F. On a cart by the cookline, placed over an ice block, measured a container of tofu at 45F. Per operator, raw shelled eggs and tofu stored for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [COS] Operator moved excess raw shelled eggs into a container and stored in refrigeration to facilitate proper holding temperatures. Operator added additional ice around the container of tofu 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 record from Santa Clara County Department of Environmental Health, Aug 4, 2025 · Original Source