Routine Inspection
Apr 23, 2025
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Fried chicken wings, boneless wings and fried chicken measured in the temperature danger zone. Per PIC, the chicken was cooked two hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food held for hot holding in unit will be held for four hours and then discarded if not used until unit is repaired.
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
Warm water in women's restroom measured 96F after allowing the water to run for several minutes. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Hot holding unit is not maintaining PHF at 135F or above. [CA] Repair/replace hot holding unit so that the temperature of the PHF is maintained at 135F or above.
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 record from Santa Clara County Department of Environmental Health, Apr 23, 2025 · Original Source