Routine Inspection
Oct 9, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Juice in produce walk in cooler measured to be 43F. Ambient temperature of cooler measured to be 45F. Cooler door observed to have been kept open. [CA] Keep PHF at 41F and below for cold holding. Keep cooler doors closed effectively maintain temperature of a cooler. [COS] Cooler was closed and ambient temperature dropped.
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
Hot and cold water available
Inspector’s notes
Hot water measured to be 117F in 3-comp sink (produce room). [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 9, 2025 · Original Source