Routine Inspection
Dec 4, 2025
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer between 25 PPM and 50 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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
Hot and cold water available
Inspector’s notes
At the 3 compartment sink, measured hot water at 112F. [CA] Ensure hot water at the 3 compartment sink is provided at 120F to allow for proper cleaning and sanitizing of utensils and equipment. Hot water heater shall provide an adequate supply of hot water at 120F.
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, Dec 4, 2025 · Original Source