Routine Inspection
Aug 18, 2025
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the ice machine, observed accumulation of mold-like growth on the inner right wall/panel. No contact with ice was noted in the ice machine. [CA] Ensure ice machine is frequently cleaned and sanitized using applicable sanitizer to prevent possible contamination of food (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
In the reach in refrigerator, measured cheese and prosciutto at 49F. Observed wide containers of arugula and mixed greens stored at the top rack preventing air flow into the bottom shelving of the reach in refrigerator. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator removed wide containers of arugula and replaced with tall and thinner containers to allow for airflow. Remeasured potentially hazardous foods at 39F.
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 record from Santa Clara County Department of Environmental Health, Aug 18, 2025 · Original Source