Routine Inspection
Jun 22, 2026
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee washing containers at warewash sink and skipping the entire step of sanitization. Warewash sink was not set up. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Operator directed to rewash utensils.
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
Proper cooling methods
Inspector’s notes
1. Found mac and cheese cooling in plastic bags and being tied up. 2. Found container of mac and cheese cooling on counter top with plastic wrap fully covering container. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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, Jun 22, 2026 · Original Source