Routine Inspection
Jun 17, 2025
6 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips. [CA] Provide chlorine test 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
Observed pink stain on inside panel of ice machine. The stain did not come off with paper towel. Per PIC, a company has been contacted to clean the machine. [CA] Clean and sanitize the ice machine and discard contaminated ice.
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 hot and cold holding temperatures
Inspector’s notes
Measured cheese cream/foam at 48F in front two door under counter refrigerator. Measured milk at 49F in under counter refrigerator near back wall. Per PIC, the cream/foam was prepared within last hour. Per PIC, milk gallon was often taken out to make drinks. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC used ice bath to cool down the cream/foam in refrigerator.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
*Repeat violation Lack of food safety certificate for manager. One of the food handler card is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Plan review
Inspector’s notes
Autofry oven is being used in the facility without approval and final inspection by Department of Environmental Health. [CA] Plan check approval and final inspection is required prior to using the wquipment. Note: Facility had provided plan check application which was approved by this department, however, the facility never scheduled a final inspection as noted on the letter mailed to the facility. Schedule Inspection by emailing this office at dehplancheck@deh.sccgov.org or call (408) 918-3400 REFERENCE PROJECT NUMBER: SR0878999 Contact DEH for final inspection by 7/10/25
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated and protected
Inspector’s notes
Observed food related boxes stored directly on floor in hallway near restroom. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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, Jun 17, 2025 · Original Source