Routine Inspection
Jul 14, 2025
2 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured the hot water temperature at a maximum of 104 F from the two compartment food preparation sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Adjust or remove mixing valve from preparation sink hot water supply.
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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured broccoli chowder at 113 F and cauliflower marsala soup at 130 F within non-functional soup wells at the self service line. Log stated that the soups were removed from temperature control at 11:30am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Soups time marked with a start time. Soups shall be held utilizing TPHC until warmer unit/ electrical has been repaired to maintain soup at 135 F or above.
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, Jul 14, 2025 · Original Source