Routine Inspection
Aug 28, 2026
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine from the dishwasher measured 0 ppm after running several cycles. Dishwasher was not actively being used. [corrective action] Repair the machine so that equipment and utensils can be sanitized with a final chlorine rinse of 50 ppm. [suitable alternative] Sanitize equipment and utensils in the 3-compartment sink until dishwasher is repaired.
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
Food properly labeled and honestly presented
Inspector’s notes
Packaged honeydew milk tea for self-service in the grab-n-go cooler did not have labels. [corrective action] Provide label for each package.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Kim chi fried rice in the steam table measured 130F. [corrective action] Ensure fried rice is hot held at 135F or above. [correction] Fried rice was reheated in the oven to 165F prior to lunch service.
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, Aug 28, 2026 · Original Source