Routine Inspection
Aug 14, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured soup at 117 F within the soup warmer and sliced cheese at 64 F stored at room temperature at the buffet line. PIC stated the items were removed from temperature control 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Allowed facility to continue serving items for the remained of the dinner period (3 hours total). Any left overs shall be discarded. Recommend utilizing TPHC for PHF's held outside of temperature control. Measured PHF's within the 2 door upright refrigerator at 45 F to 48 F. Ambient temperature measured at 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Doors to the unit kept closed. Temperature remeasured at 40 F.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the chlorine sanitizer concentration at 0 ppm within the warewashing machine. Sanitizer bucket empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Sanitizer bucket replaced and system primed. Remeasured at 50 ppm chlorine.
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 record from Santa Clara County Department of Environmental Health, Aug 14, 2025 · Original Source