Routine Inspection
May 14, 2025
5 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open bags of flour stored on shelving in the dry storage room. [CA] Ensure open bags of dry food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Permits available
Inspector’s notes
Permit expired as of 12/01/2025. [CA] Ensure a valid permit is obtained and available at all times. [COS] Operator made online payment for permit through the County payment portal with receipt number 3898489425.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the prep unit, measured caesar dressing made with mayonnaise and anchovies at 52F. Per operator, dressing was prepared and stored since Sunday. In the counter-top steam table, stored in a container in the unit, measured lamb shank and cooked beef at 65F. Per operator, lamb shank and cooked beef stored for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Ensure refrigeration is able to maintain potentially hazardous foods at 41F or below. [SA] Operator discarded caesar dressing and to provide repairs to prep unit. Operator moved lamb shank and cooked beef to nearby refrigeration to facilitate proper holding temperatures.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed gaps and holes in the wall below the right side of the 3 compartment sink. [CA] Ensure all holes, gaps, cracks, and crevices are sealed to prevent harborage of vermin.
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
In the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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 record from Santa Clara County Department of Environmental Health, May 14, 2025 · Original Source