Routine Inspection
Mar 11, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Milk and PHF foods are stored between 52F - 55F inside the upright 2 door reach in. Per PIC, temperature of food items were taken about 2 hours ago before inspection. Ambient temperature of unit is 57F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [CA] Sealed milk shall be held at 45F or below. [COS] PIC decided to discard PHF foods - see VC&D. Milk was relocated to other refrigeration unit.
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
Ambient temperature of upright 2 door unit used for PHFs is 57F. Thermometer inside unit reads 56F and exterior thermometer reads 57F. [CA] Discontinue using unit to store potentially hazardous foods until unit is able to maintain PHFs at 41F or below and milk at 45F or below.
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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Food stains and debris observed on floor throughout kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.
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, Mar 11, 2026 · Original Source