Routine Inspection
Mar 31, 2026
3 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed used wiping cloths on food prep surfaces such as the food prep cold hold unit. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 wording
Proper cooling methods
Inspector’s notes
Observed cooling foods covered in saran wrap and lids. Per PIC the PHFs have been cooling for 1 hour. [CA] Facilitate rapid cooling with techniques such frequent stirring, leaving uncovered, smaller portions, shallow pans, ice paddles, and/or ice baths. Ensure PHFs meet proper cooling parameters (135F to 70F within 2 hours and 70F to 41F within 4 hours).
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 3 days ago. [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, Mar 31, 2026 · Original Source