Routine Inspection
Nov 20, 2025
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured top portion of sliced tomatoes noted in a secondary container in sandwich prep unit at 45F. [CA] Maintain potentially hazardous food 41F and below. Remove tomatoes from second container and place directly inside a square container for proper cold air flow
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 separated and protected
Inspector’s notes
Observed raw meat (turkey, bacon) above ready to eat food in walk in cooler. [CA] Store raw meat below ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Food containers and onions stored on the floor. [CA] Store food 6 inches off the floor on shelving/racks.
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, Nov 20, 2025 · Original Source