Routine Inspection
Sep 30, 2026
2 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Chlorine sanitizer concentration in wiping cloth bucket measured at 25PPM. PIC was instructed to correct sanitizer concentration. [CA] Chlorine sanitizer in wiping buckets shall maintain a concentration of 100PPM and changed out every 4 hours.
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
*MAJOR* Container of marinara sauce in reach-in cooler measured 45F. Per employee, sauce was prepared cold the night before and placed immediately into the cooler. [CA] Potentially hazardous foods not under TPHC shall be held cold at or below 41F or held hot at or above 135F. [COS] Sauce was voluntarily discarded by employee. *MINOR* Tofu and chicken for service in hot holding measured 120F and 135F respectively. Per PIC they were prepped less than an hour prior for lunch service and unused portions are discarded after lunch time. Inspector suggested using TPHC in the future. [CA] Potentially hazardous foods not under TPHC shall be held cold at or below 41F or held hot at or above 135F.
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, Sep 30, 2026 · Original Source