Routine Inspection
Jun 18, 2026
2 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Measured chicken broth cooling in a plastic container covered by sheet pans at 80F. Measured bags of pre-portioned penne butter pasta stacked and covered in plastic container in walk measured between 55-60F. [CA] Cool food rapidly by filling container 4 inches or less for liquids, for solid food 2 inches or less. If cooling larger cuts of meat, cut meat into smaller pieces (pork belly). Recommend to time label when cooling process begins for each food or use timers. Recommend to provide at least 2 ice wands to assist with cooling liquids. Cooling hand out provided. [COS] Chicken broth was discarded in trash and penne pasta was removed from bags to cool rapidly on sheet pan, single layer.
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
Observed goose neck faucet at 3 comp sink unable to reach all 3 basins of 3 compartment sink. [CA] Extend goose neck faucet by installing it closer to the faucet and/or install a goose neck faucet extension piece.
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, Jun 18, 2026 · Original Source