Routine Inspection
Oct 1, 2025
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Worn gaskets observed on doors of the following refrigeration units: -2 door under counter cooler -3 door preparation cooler -2 door preparation cooler [CA] Replace refrigerator gaskets and maintain in good condition. 2) Ambient temperature of True 2 door preparation cooler measured 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair unit and maintain in good condition.
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
Thermometers provided, accurate
Inspector’s notes
Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
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 separated and protected
Inspector’s notes
Raw shrimp stored above ready to eat food in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the True 2 door preparation cooler: pico de gallo, raw beef, and cooked carne asada measured between 45-47F. Per food employee, all food items were stored in unit 2 hours prior. [CA] Potentially hazardous foods shall be held cold 41°F or below. [SA] All food items were relocated to the walk in cooler for rapid cooling.
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 storage: food storage containers identified
Inspector’s notes
Multiple food containers stored on walk in cooler floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 1, 2025 · Original Source