Routine Inspection
Jul 7, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods located in the prep cooler that measured in the temperature danger zone (sliced tomatoes 50F-58F). Per staff, the tomatoes were recently sliced and put directly into the prep cooler. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Ensure all PHFs are cooled down to 41F or below PRIOR to being put into the prep cooler. [COS] PIC put tomatoes into walk-in cooler to rapidly cool.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC expired; no current FSC available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 record from Santa Clara County Department of Environmental Health, Jul 7, 2026 · Original Source