Routine Inspection
Jan 20, 2026
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the final sanitizing rinse of the high temperature warewashing machine at 130 F to 145 F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] All wares sanitized at the 3 compartment sink with 200 ppm quat. Discontinue use of the unit to sanitize until it can maintain 160 F or greater.
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 cooling methods
Inspector’s notes
Measured cooked farro at 48 F to 51 F within the cook line preparation refrigerator. Cook stated the farro was removed from cooking and placed in the unit 3.5 hours prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Fully cool farro in the walk in refrigerator prior to placing within the preparation refrigerator. [COS] Farro was discarded at the end of the lunch service (4 hours).
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 record from Santa Clara County Department of Environmental Health, Jan 20, 2026 · Original Source