ROUTINE INSPECTION
Observed food safety manager's certificate expired from 11/2025. [CA] Ensure a valid food safety manager's certificate is obtained.
ROUTINE INSPECTION
[REPEAT VIOLATION] At the 3 compartment sink, measured hot water at 110F. [CA] Ensure an adequate supply of hot water at the 3 compartment sink is provided at 120F at all times.
ROUTINE INSPECTION
Discussed with operator regarding holding temperatures and use of TPHC (time as a public health control) for potentially hazardous food items. Per operator, potentially hazardous food items are heated to 165F and above prior to preparation, but food items cool down during preparation. After preparation, food items are placed in the hot holding unit, and served within 4 hours. Discussed logging time when food is prepared in addition to logging temperature. Potentially hazardous foods shall be served within 4 hours from when food items are time logged. Provide a time log for prepared food items that may not maintain holding temperatures in the hot holding unit.
In the hot holding unit, measured sloppy joe's at 120F. Per operator, sloppy joe's were prepared at 9:40am and are to be served by 12:40pm. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time, rather than time and temperature, shall be time labeled or time logged when removed from temperature control and served within 4 hours or discard. [SA] Operator to serve sloppy joe's by 1:40pm, for a total of 4 hours from when removed from temperature control or discard.
[REPEAT VIOLATION] At the 3 compartment sink, measured hot water at 113F. [CA] Ensure hot water at the 3 compartment sink is provided at 120F at all times.
ROUTINE INSPECTION
REPEAT VIOLATION: Measured hot water at the 3 compartment sink at a maximum of 111F. [CA] Ensure hot water is maintained at 120F at all warewash, prep and mop sinks.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.