Routine Inspection
Dec 23, 2025
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured tuna, beans, cheese in prep uniit across from gas burner stove between 54-58F. Ambient temp of unit measured at 58F. Food was discarded in trash. [CA] Maintain potentially hazardous food 41F and below.
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
Thermometers provided, accurate
Inspector’s notes
Thermometer is broken for unit across from the burner grill. [CA] Provide a new thermometer.
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
Lack of chlorine test strips for dishwasher. [CA] Provide and test daily at 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep unit across from burner stove measured at ambient temperature of 61F. [CA] Potentially hazardous food shall be held in unit 41F and below. Maintain ideal temperature of 35F- recommended.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of food handler cards and food managers certificate unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. At least one person at this location must be food safety certified.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 23, 2025 · Original Source