Routine Inspection
Dec 2, 2025
4 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of upright single door refrigerator is between 47-53F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed grime and splashes of food on hand wash sink near ice machine. Accumulation of debris and grime around floor sink near ice machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of pink milk like substance both sides of white panel inside ice machine. It is not coming in contact with ice at this time. [CA] Clean and sanitize the ice machine. [COS] Ice machine cleaned
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 hot and cold holding temperatures
Inspector’s notes
Measured milk tea at 47F in upright single door refrigerator. Per employee, it was prepared less than 2 hours ago. Ambient temperature of the refrigerator is between 47-52 in different locations of the unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee moved the milk tea containers to different refrigerators that are maintaining PHFs at 41F or below.
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, Dec 2, 2025 · Original Source