Routine Inspection
Jul 24, 2026
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm quaternary ammonia sanitizer. [CA] Whenever sanitizing utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).
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
Sewage and wastewater properly disposed
Inspector’s notes
There is a very slow drain from the floor drain located below the three compartment warewash sink. [CA] Fix the drainage issue on the floor sink immediately.
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
Hot and cold water available
Inspector’s notes
The maximum water temperature on the manual three compartment wash sink was measured at 110 oF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 oF.
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 record from Santa Clara County Department of Environmental Health, Jul 24, 2026 · Original Source