Routine Inspection
Aug 28, 2025
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. Raw shell eggs across from the cook line was measured at 64F. Cooked chicken hot holding on the grill was measured at 113F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Per employee, both items began holding within 2 hours ago. The eggs were relocated into the reach-in cooler and the chicken was properly reheated.
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
Food separated and protected
Inspector’s notes
Tray of donuts stored partially under the handwash sink and directly next to the mop bucket. [CA] Food shall be stored in a manner and location where it is protected from contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Cooking equipment observed operating outside the overhang of the ventilation hood. [CA] Ensure that all cooking equipment are within a 6" overhang of the ventilation hood when in use.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Plan review
Inspector’s notes
A non commercial deep fryer is observed in use on the prep table under the pass through window. [CA] Discontinue use of unapproved equipment and remove from facility. The addition of any cooking equipment is required to be submitted to this department's Plan Check for review and approval prior to installation and use. The continued use of unapproved equipment may result in further enforcement action.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink located by the door was partially obstructed by mop and food stored in front of the sink. [CA] Handwash sink shall be kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Employee relocated items obstructing the sink.
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 wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking usable chemical test strips to measure sanitizer used in the facility.[CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid Food Safety Certificate and employees' food handler cards are not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
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, Aug 28, 2025 · Original Source