Routine Inspection
Dec 5, 2025
4 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not a food safety certified employee that works in the snack bar. The cook does not have a FSC nor food handler card. [CA] At least one employee must have a food safety certificate and all others a food handler card.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
The towel bucket was at 0ppm quat. [CA] The quat in the towel bucket must be at 200ppm quat. [COS] The towel bucket was refilled with 200ppm quat.
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
Hot and cold water available
Inspector’s notes
The dish machine is at 114 degrees F. [CA] The water must reach 120 degrees.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The warewashing machine had 0ppm quat sanitizer. [CA] The sanitizer must be at 200ppm. [COS] The sanitizer was replaced.
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, Dec 5, 2025 · Original Source