Routine Inspection
Nov 10, 2025
3 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wet wiping cloths left on the counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
PHFs held inside prep refrigerator measured at 44F: cut tomatoes, deli meats, tuna salad, dressing. Ambient inside the same unit measured at 44F. PIC stated all items were prepared and stored in there less than 2 ours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Refrigeration units mus be capable of keeping PHFs below 41F.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand sink by the 3-comp sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
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, Nov 10, 2025 · Original Source