Routine Inspection
Oct 24, 2025
4 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Test strips for quaternary ammonium were observed expired. [Corrective Action] Provide quaternary ammonium test strips.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Wall and ceiling above the turbo chef were observed discolored possibly due to smoke and grease vapors from the oven and hot plate. [Corrective Action] Maintain walls and ceiling clean. If cooking/re-heating equipments are emitting smoke and grease vapors, an exhaust hood may need to be installed. Contact this department for information and requirements before installing.
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
Food properly labeled and honestly presented
Inspector’s notes
Pre-packaged parfait and fruit cup in the 6 door cooler/freezer combo were observed without any labeling. [Corrective Action] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous Foods in the single door upright cooler #5 were measured between 43 - 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 24, 2025 · Original Source