Routine Inspection
Mar 31, 2026
4 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Measured 5 gallon covered container of bolognaise and a 5 gallon covered container of tomato sauce in walk in cooler between 60-61F that was prepared yesterday. REPEAT VIOLATION [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. It is highly recommended to install a blast chiller to cool foods. There is a large amount of food production conducted at this location. Grains, soups, pastas are made in advanced daily. Note- new equipment must be submitted and approved by this department prior to installation. [COS] Food was discarded in trash.
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
Hot and cold water available
Inspector’s notes
Measured both combination faucet hand sinks in the back kitchen at a water temperture of 113F. [CA] Adjust temperature to ensure water is between 100F-108F.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Observed a few food items with the label with date, however the time was missing. [CA] Ensure start/end time is noted on all labels. [COS].
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer in walk in cooler. [CA] Provide a thermometer.
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 record from Santa Clara County Department of Environmental Health, Mar 31, 2026 · Original Source