Routine Inspection
Mar 31, 2026
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of brown/black mold-like residue in the crevices of the heavily scratched/scored cutting boards maintained on prep coolers at the cook-line. [CA] Food contact surfaces shall be maintained clean. Repair or replace.
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
Cooked pasta measured 49F while maintained in a deep, lid covered container in the walk-in cooler. Per staff and per a label on the container, pasta had been cooked approximately 4.5 hours prior. Cooked pasta measured 45F while maintained in a deep, lid covered container in the walk-in cooler. Per staff and per a label on the container, pasta had been cooked approximately 5 hours prior. Manager stated that the facility has SOP's in place in which they utilize ice baths to cool the pasta down to 41F prior to placement into the walk-in cooler. Manager stated that the employee had likely forgotten to cool the two containers of pasta to 41F prior to placement into the walk-in cooler. [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. [COS] Pasta was placed into ice baths 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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at the side preparation area lacked soap. Wash basin observed filled with a bucket lid and several pairs of tongs. *Note: Additional, available hand wash sink located nearby [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled. Obstructions removed.
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 record from Santa Clara County Department of Environmental Health, Mar 31, 2026 · Original Source