Routine Inspection
Oct 30, 2025
2 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of thermolabel test strips to test high temp dishwasher. [CA] Provide strips and test at 160F plate temperature daily.
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
Lack of paper towels at dispenser near beverage station. [CA] Keep dispenser stocked at all times. [COS]
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, Oct 30, 2025 · Original Source