Routine Inspection
Feb 4, 2026
3 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Thermometers provided, accurate
Inspector’s notes
Refrigeration units lack thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Facility lacks thermometer to measure PHF items. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Refrigerators were not operating at time of inspection. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Prior to placing PHF items inside, ensure refrigerators are working adequately to maintain PHF items at 41F or below.
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 record from Santa Clara County Department of Environmental Health, Feb 4, 2026 · Original Source