Routine Inspection
Jul 15, 2026
4 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
1. Hot water at the 3 compartment sink was measured at a maximum temperature of 118 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit. 2. Warm water at the automatic faucet at the handwash sink at the back area was measured at 79 degrees Fahrenheit. [Corrective Action] Provide warm water at 100-108 degrees Fahrenheit at the automatic faucet.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Quaternary ammonium sanitizer at the 3 compartment sink was measured at 300 ppm. [Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee donning gloves without first washing hands. [Corrective Action] Ensure hands are washed prior to donning gloves.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at the cookline was partially blocked by metal containers. [Corrective Action] Ensure handwash sink is easily accessible at all times.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 15, 2026 · Original Source