Routine Inspection
Jun 9, 2025
4 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Improper cooling method observed. Beef broth, cooked beef in broth, and curry are cooling inside the upright reach-in cooler while stored in large pots covered with plastic. Items were measured at 98 - 110F and per employee the items were cooked in the morning, cooled to 135F, and then placed into the unit within the last two hours. [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] Ice baths and ice paddles were used to help rapidly cool the items. Larger pot of broth was reheated at the cook top.
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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods inside the upright reach-in cooler was measured at improper holding temperatures. Beef broth and cooked beef measured at 56 - 60F. Per employee the items were prepared the previous night. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food into the trash or three compartment sink. Beef and beef fat stored by the cook line was measured at 102F-108F. Per employee, the items were taken out and prepared within the hour. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee placed the items on the cook top to reheat and hot hold. Minor violation: Potentially hazardous food, sea cucumber and raw shell eggs, are stored overstacked in the food prep unit insert and measured at 47-48F. [CA] Do not over stack foods in the prep units and maintain potentially hazardous foods at or below 41F.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the upright reach-in cooler was measured at 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
A handwash sink located behind the front counter was removed. Per employee, it is due to a leak and damaged plumbing. [CA] All handwash sinks shall be kept available and operable as intended. Handwash sink shall be reinstalled. [SA] Another handwash sink is available behind the front counter.
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, Jun 9, 2025 · Original Source