Routine Inspection
Jan 29, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured cream cheese at 50F in black single door unit. [CA] Maintain potentially hazardous food 41F and below. Relocate to 2 door unit. [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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed non commercial equipment- 2 air fryers, 1 small oven, black single door unit. [CA] All food equipment shall be NSF or ANSI equivalent. Measured ambient temperature of black single door unit at 50F. [CA] Maintain unit to store potentially hazardous food 41F and below. Store only non-PHF items (strawberries, citrus, grapes) until unit is replaced.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine in middle sink at 200 ppm. [CA] Ensure dishes are washed in an approved manner by washing with soapy water- rinsed with clean water and sanitized with sanitizing solution of 100 ppm chlorine, then air dried. Set up sink using this method, last compartment should be sanitizer. [COS] Chlorine remeasured at 100 ppm. Use 1 capful of bleach to 1 gallon of water.
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, Jan 29, 2026 · Original Source