Routine Inspection
Jul 8, 2026
4 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Cut melon in the front is being put under TPHC; however, records are not on site for TPHC. Per cook it does not last longer then 3-hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Forms for TPHC were given to PIC to fill out and submit into the department for approval.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards for some employees has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
More about paperwork, training, or posting issuesOfficial wording
Hot and cold water available
Inspector’s notes
Hot water within the facility was measured at 110*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). Adjust water heater properly.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer within the dish washer was measured at 0PPM at the time of inspection. Dish washer was ran multiple times and no active ware-washing. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. Do not use dish washer until repaired properly. [SA] Facility will be using 3-Compartment sink to wash, rinse, sanitize.
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 record from Santa Clara County Department of Environmental Health, Jul 8, 2026 · Original Source