Routine Inspection
Aug 13, 2026
9 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Grime accumulation on the back side of soda fountain dispenser nozzle. [Corrective Action] Thoroughly clean and maintain clean.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Water leak observed under the handwash sink at the service area. [Corrective Action] Repair to stop the leak.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Observed expired Food Handler's Card. [Corrective Action] Ensure all employees maintain FHC current and valid.
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 wording
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine sanitizer in the dishwasher machine was measured at 100 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm in the dishwasher.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Hot and cold water available
Inspector’s notes
Maximum hot water at the 3 compartment sink was measured at 118 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit at warewash sink.
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
Proper hot and cold holding temperatures
Inspector’s notes
Chicken and sliced tomatoes in the open top prep cooler were measured at 45 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed dumpster lids left open and scattered trash in dumpster enclosure. [Corrective Action] Ensure dumpster lids are maintained whenever not actively dumping garbage. Maintain dumpster enclosure clean.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Left door broken and rubber seal/gasket damaged at middle door at the right side 3 door prep cooler. [Corrective Action] Repair or replace the left door. Replace or repair the rubber seal/gasket. 2. Water leak at the left side 3 door prep cooler. Water observed to be collected in a metal catch tray. [Corrective Action] Repair to stop the leak.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Soap dispenser not working at the handwash sink next to the 3 compartment sink due to battery dead. Another close by sink around the corners within 2 feet. [Corrective Action] Ensure soap dispenser is properly functioning. Replace batteries.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 13, 2026 · Original Source