Routine Inspection
Jul 1, 2026
3 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed beverages are stored directly outside of the facility under makeshift storage or receiving area. [CA] Discontinue storage of food in outside areas. All food shall be stored inside fully enclosed and approved food facility.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the walk-in cooler, observed storage of foods in single-use plastic buckets. [CA] Discontinue use of single-use food containers. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
**MAJOR** Observed employee washing contaminated knife with soap and skipping the use of sanitizer. Measured the sanitizer concentration in the 3-compartment sink at 50 ppm chlorine. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. 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. [COS] Specialist intervened and directed employee to sanitize the knife during inspection. **MINOR** Observed accumulation of black mold-like substance on the interior panel of the ice machine. [CA] Clean and sanitize affected areas. Food contact surfaces shall be routinely cleaned and sanitized.
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, Jul 1, 2026 · Original Source