Routine Inspection
Oct 29, 2024
2 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The upright hot holding unit near the front service area was not able to keep potentially hazardous foods at 135F and above. [CA] Repair/adjust unit so that it can keep foods at 135F and above.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the upright hot holding unit in the front service area: measured internal temperature of fried tofu and fried squash to be 115F - 125F. PIC stated food had been held for 1 hour. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Foods will be discarded at the end of lunch, before the 4-hour time mark.
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, Oct 29, 2024 · Original Source