Routine Inspection
Apr 6, 2026
4 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1) Cucumbers rinsed in the 3 compartment sink when a prep sink is available. [CA] Ensure produce is rinsed in the prep sink at all times to prevent contamination. 2) Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during manual 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the Tostilocos station, ambient temperature of 3 door prep cooler measured 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair ot replace refrigeration unit and maintain in good condition.
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
Thermometers provided, accurate
Inspector’s notes
Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Multiple food containers stacked in front of back area hand wash sink. [CA] Hand washing sinks shall be clean, unobstructed, and accessible at all times.
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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Apr 6, 2026 · Original Source