Routine Inspection
Jul 20, 2026
3 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Facility has a can of residential insecticide. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Repeat Violation: Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
1. Beans were in the upright cooler and measured at 56F. Per Maria, they took them out to refry them and left them for an hour out of temperature control near the grill. 2. Chile relleno was measured at 120F at 11:30 am in the steam table. Per Maria, it was made at 8:30 am. 3. Fries were measured at 51F on the prep table. Per Maria, they took it out of the cooler about 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans were mixed to promote rapid cooling. [COS] Chile relleno was placed on time as a public health control and marked for discard at 12:30 pm. [COS] Fries were moved back to the cooler to cool down.
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, Jul 20, 2026 · Original Source