Routine Inspection
Oct 2, 2026
4 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot running water was measured 75F - 80F at different hand washing sinks. [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. [COS] PIC adjusted the water setting to minimum 100F.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
A gap greater than 1/4'' was in the janitorial room ceiling. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Dust was observed around the vent at the mop sink door. [CA] Clean dust debris.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine sanitizer solution was measured 50ppm at the 3-comp and 25ppm at the sanitizer bucket. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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, Oct 2, 2026 · Original Source