Routine Inspection
Apr 22, 2026
5 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
At the handwash sink in the restroom, measured the maximum water temperature at 69F. [CA] Water shall be supplied from 100-108F at handwash stations as measured from the 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the under counter coolers at 67F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until this unit is repaired.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the 3-compartment sink, measured the quaternary ammonia sanitizer concentration from the dispenser at 0 ppm. No active warewashing at the time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] PIC manually filled the sink with quaternary ammonia sanitizer during inspection. Measured the sanitizer concentration at 400 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
Proper hot and cold holding temperatures
Inspector’s notes
1) In the under counter coolers, measured chicken wings, tenders, tater tots, and cheese from 55-67F. Per PIC, items were stocked in the under counter coolers more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods in the under counter cooler were voluntarily condemned and discarded. See VC&D form. 2) On the preparation counter, measured pizza sauce at 70F. Per label, pizza sauce has been stored at ambient temperature for more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Remaining pizza sauce was discarded. Pizza sauce shall be kept under refrigeration. NOTE: Per supervisor over the phone, the pizza sauce must be held at ambient temperatures. Facility unable to provide documentation from the California Department of Public Health stating that the pizza sauce is non-PHF (non-perishable) at the time of inspection.
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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
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 record from Santa Clara County Department of Environmental Health, Apr 22, 2026 · Original Source