Routine Inspection
Sep 22, 2026
2 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Cooked mushrooms measured to be 69-71F. Per label mushrooms were cooked about 1 hour and 10 minutes prior. Cooked mushrooms observed to be in plastic bin and stacked on top of each other. [CA] Too effectively cool PHFs, ensure that containers are loosely covered to allow more air flower.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Dishwasher observed to he handling dirty dishes and clean dishes with the same gloves. [CA] [CA] Properly wash hands with soap, warm water and dry using single use paper towels when switching from handling dirty utensils to clean utensils. [COS] Employee removed gloves and washed hands,
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source