Routine Inspection
Aug 27, 2026
4 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Facility lacks any form of approved sanitizer on-site. Chlorine sanitizer measured 0 ppm in the three compartment warewashing sink. Per the PIC, they ran out of sanitizer tablets. PIC provided two types of unapproved scented bleach. [CA] Facility shall have approved sanitizer available on-site at all times for the purpose of warewashing. [COS] PIC left and returned with an approved bottle of bleach. Instructed PIC to add bleach to the sanitizing compartment in the three compartment sink. Chlorine sanitizer remeasured 100ppm.
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
A valid food safety certificate could not be provided. Food handler cards could not be provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Sanitizer test strips could not be provided. [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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the only restroom, paper towel dispenser observed empty. *Note: Roll of paper towels was available nearby [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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, Aug 27, 2026 · Original Source