Routine Inspection
May 19, 2026
5 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed the salsa in small cups out at room temperature. [CA] The salsa must be kept cold 41 degrees F and below. According tot the employee the make them for the lunch rush. According to the employee they will take out less in the future and discard them after 4 hours. They must be time coded and discussed with
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
The chlorine in the towel bucket was about 600ppm. [CA] The chlorine must be at 100 ppm in the towel bucket. [COS] The employee diluted it until it was at 100ppm chlorine.
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
Food storage: food storage containers identified
Inspector’s notes
The bulk food bins were unlabeled on some of them. [CA] Label them with the contents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Thermometers provided, accurate
Inspector’s notes
Observed thermometers missing in some refrigerators. [CA] Replace the missing thermometers.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed a clean plate with encrusted food on the underside. [CA] Thoroughly clean and sanitize the dishes before placing on shelf after air dried. [COS] The employee put the dirty dish in the sink for rewashing and sanitizing.
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 record from Santa Clara County Department of Environmental Health, May 19, 2026 · Original Source