Routine Inspection
Jul 15, 2025
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured creamer for coffee on counter at 55F that was brought out 1 hour ago. [CA] Maintain potentially hazardous food (creamer) 41F and below. Place creamer container in ice or time mark creamer and discard after 4 hours. Per manager, ice will be used to keep cold. [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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of hand soap at hand sink in bar area (FOH). There's another hand sink fully stocked 10 ft away. [CA] Keep all hand sinks fully stocked. [COS]
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed wiping cloth on sandwich prep counter. [CA] Store wiping cloths in sanitizer solution between uses.
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
Measured quaternary ammonium in the sanitizer sink of 3 comp sink measured at 0 ppm. [CA] Maintain a minimum of 200 ppm quat ammonium for manual ware washing. [COS] Sink was emptied out and refilled with new solution.
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, Jul 15, 2025 · Original Source