Routine Inspection
May 7, 2026
8 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer in the 3 compartment sink was measured at 50 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 100 ppm.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The dual stock pot burner is right next to the handwash sink in the kitchen which makes access hard. [Corrective Action] Move the dual stock pot so that the handwash sink is easily accessible.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The ice machine was observed elevated using 4x6 woods. [Corrective Action] Discontinue using wood to elevate ice machine. Use longer legs.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility does not have chlorine test strips. [Corrective Action] Provide chlorine 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
Nonfood contact surfaces clean
Inspector’s notes
Heavy dust accumulation on the ventilation guard at the entry way to the back area. [Corrective Action] Thoroughly clean.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee Food Handler's Card observed expired. [Corrective Action] Maintain Food Handler's Card current and valid.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Water leak observed under the 3 compartment sink. [Corrective Action] Repair to stop the leak. 2. Water leak observed at the base of the faucet's spout at the 3 compartment sink. [Corrective Action] Repair to stop the leak.
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
Approved thawing methods used; frozen food
Inspector’s notes
Pork chops thawing in stagnant water at the prep sink. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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, May 7, 2026 · Original Source