Routine Inspection
Jun 11, 2025
4 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water at 3 comp sink faucet measured at 118F. Hand sink next to cook line measured at 70F [CA] Maintain a minimum of 120F water temp at 3 comp sink. Maintain water temperature between 100-108F for hand sinks with a combination faucet.
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
Time as a public health control; procedures & records
Inspector’s notes
Time marking not available for hot line. Per chef, all food is discarded after lunch service. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Per chef, if proteins (cooked chicken, boiled eggs, cheese) are not below 41F food is discarded. Note: proteins, cut melon, cut tomatoes shall be 41F for hot holding.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured cauliflower veggie mix in upright food warmer at 118. [CA] Maintain hot food hot 135F and above. Reheat food to 165F for hot holdling. [COS]
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of irreversible temperature monitoring device forthe high temp dishwasher. [CA] Provide thermolabels or digital plate thermometer and test at a minimum of 160F.
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, Jun 11, 2025 · Original Source