Routine Inspection
Oct 1, 2025
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper cold holding temperatures. Tofu and cheese over stacked in the food prep unit inserts was measured at 53F - 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not over stack potentially hazardous foods in/on insert units. [COS] Employee relocated items into the reach-in of the food prep units. Minor violation: Chicken, ham, cut tomatoes, and raw shell eggs into the food prep unit insert was measured at 44F to 47F. Milk in the reach-in cooler was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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
Ambient temperature of front reach-in cooler was measured at 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Unit was used to hold milk and other non- potentially hazardous beverages. Per employee, the milk was placed in the unit within the last hour and relocated into the walk-in cooler.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer[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
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer in the three compartment sink was measured at 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee increase the chlorine concentration to 100 ppm.
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 cooling methods
Inspector’s notes
Observed cooked chicken that are fully wrapped in plastic and stored inside the walk-in cooler to be cooled. [CA] After cooking and before cold holding - potentially hazardous foods shall be kept uncovered, or loosely covered to facilitate 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 record from Santa Clara County Department of Environmental Health, Oct 1, 2025 · Original Source