Follow up inspection for routine inspection on 06/17/26. TPHC procedures provided to Specialist via email. Specialist to review TPHC procedures and to respond to PIC via email if approved. In the meantime, facility shall properly hot hold food items at 135F or above in display case. Food observed in good condition.
FOLLOW-UP INSPECTION
Follow up inspection for routine inspection on 06/17/26. TPHC procedures provided to Specialist via email. Specialist to review TPHC procedures and to respond to PIC via email if approved. In the meantime, facility shall properly hot hold food items at 135F or above in display case. Food observed in good condition.
ROUTINE INSPECTION
A follow up inspection will be conducted by 06/23/26 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $282/hr, minimum of one hour.
Thermometer within the left hot holding display case was not operable. [CA]: Thermometer shall be accurate and operable. [COS]: A new thermometer was provided.
At the left hot holding display case, egg rolls measured between 107F - 122F, cooked then placed into the unit approximately 40 minutes prior to measurement. Ambient temperature of unit measured between 109F - 110F. Unit was turned on approximately 40 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Egg rolls were reheated to at least 165F for 15 seconds. note: discussed that hot holding unit shall be turned on prior to placing food into the unit. Ensure unit's ambient temperature is sufficiently hot to properly hot hold PHFs.
Facility uses Quat Ammonium as sanitizer. Quat testing method not provided. Employee said they ran out recently. [CA]: Provide a testing method (ie Quat test strips) for measuring Quat ammonium sanitizer level. [COS]: Quat ammonium test strips provided.
White mold-like substance observed on cut tomatoes at prep line cooler. [CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS]: Cut tomatoes voluntarily discarded.
ROUTINE INSPECTION
*REPEAT VIOLATION* Prep line unit's ambient temperature measured between 48F - 56F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is working properly. [COS]: Technician assessed the unit and 40F ambient temperature was measured at the end of inspection.
At the deli prep line unit, multiple Potentially Hazardous Food (PHFs) measured between 48F - 53F. PHFs have been in the unit for more than 4 hours per staff. Ambient temperature of unit measured between 48F - 56F. Temperature log states unit's ambient temperature was measured at 37F at 6:30 AM (approximately 5.5 hours prior to measurement) but no other temperature measurements of the unit were conducted after. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded.
ROUTINE INSPECTION
Temperature logs observed. Discussed assessing equipment to ensure proper hot and cold holding temperatures for PHF's.
-Rotisserie chicken in oven measured between 88 - 112F. Per Manager, it finished cooking approximately 10 minutes prior. Oven observed opened. Manager stated it was cooked to 165F and chicken was going to be hot held. -Teriyaki wings measured at 112F, barbecue wings measured at 111F, and habanero chicken measured at 125F all in hot holding case. Case observed opened. Per Manager, the wings and habanero chicken were cooked and relocated to unit approximately 1.5 hours and 2 hours respectively prior to measurement. [CA]: Potentially Hazardous Food (PHF) shall be hot held at 135F at all times. [COS]: Specialist instructed Manager to reheat PHF's to at least 165F prior to hot holding.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.