Routine Inspection
Apr 23, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located on a cooling rack (baked potatoes 64F) and in the food prep cold hold unit (steak 48F). Per employees, the baked potatoes were from last night and were supposed to be discarded. The cooling rack was in the walk-in cooler until recently when it was pulled out to cool other cooked items. The vacuumed sealed steaks were stored vertically in the food prep cold hold unit (upper half measured at 48F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue leaving food out that is not being diligently prepared. Store steaks below chill line. [COS] PIC voluntarily discarded the 8 baked potatoes and relocated the steaks from the food prep cold hold unit to the walk-in cooler to rapidly cool.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Hot water for final rinse cycle in the high temp dish machine measured at 156F. [CA] Ensure hot water for final rinse measures at a minimum of 160F.
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, Apr 23, 2026 · Original Source