Warewash facilities: installed/maintained; test strips
Inspector’s notes
The sanitizer read 0ppm quat. [CA] The sanitizer must be at 200ppm quat. [COS] The employee remade the sanitizer and used bleach at 100ppm.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not currently a food safety certified employee. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
The floor is missing grout and some tiles are coming up. [CA] Repair the floors.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2026 · Original Source
Routine Inspection
Apr 2, 2026
Pass
9 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
The permit expired on January 31, 2026. [CA] The permit must be paid in order to renew. The balance must be paid within 48 hours in order to avoid further action.
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.
The floor in the corner under the shelves is soiled with debris and mildew. [CA] Clean the floor under the cabinets.
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.
The water at the hand washing sink and dish washing sink takes about 3-5 minutes to reach proper temperatures. [CA] Make the adjustments so that the hot water at the dish sink reaches 120 degrees F and the hand sink 100 degrees F.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
There is not a FSC available. [CA] At least one person must hve the FSC available upon request.
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.
The wiping towel bucket was at about 100ppm quat. [CA] Keep it at 200ppm quat.
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.
Observed a couple of rodent droppings under the counter. [CA] Clean up the droppings and take effective measures to eliminate any rodents in the facility. They seem old and no other droppings were observed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
The hand washing sink does not have paper towels. [CA] Keep the paper towel dispensers stocked for proper hand washing. [COS] The dispenser was refilled.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 2, 2026 · Original Source
Routine Inspection
Aug 5, 2025
Pass
2 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
The dish machine reached 99 degrees F. [CA] The water at the dish machine must reach 120 degrees F.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 5, 2025 · Original Source
Routine Inspection
Dec 11, 2024
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed the lighting in the kitchen to be very dim. [CA] Increase the lighting so that all areas of food prep and food storage are completely visible without a flash light.
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.
Observed the grease waste to be in 5 gallon buckets in the janitors sink. [CA] According to the manager it has been there for a few days. It must be put into the grease bin that is available outside.
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.
Observed the ceiling to be stained throughout with what appears to be some spots of dirt accumulation. [CA] Clean or replace the tiles.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed the wrong test strips being used and no quat test strips available. [CA] Use and provide the quat test strips.
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.