Routine Inspection
Aug 25, 2026
6 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test stripes observed to have been expired. [CA] Valid testing equipment and materials for all sanitizing methods used in facility shall be readily available at all times.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Back door by restrooms observed to have small gap underneath. [CA] Seal gap underneath door to prevent vermin entry. 2) Back door in kitchen observed to be propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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.
More about signs of rodents or insectsOfficial wording
Food separated and protected
Inspector’s notes
1) Raw shrimp containers observed to be stored underneath container or raw chicken in prep cooler next to steam table. [CA] Store raw poultry under ready to eat foods and other raw meats or animal product to prevent cross contamination. 2) Raw scallops in prep cooler at the end of cookline stored behind raw diced tomatoes. [CA] Store raw animal products in front of ready to eat foods in prep cooler inserts to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine in 3-comp sink in back kitchen measured to have 50ppm chlorine. [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] More chlorine was added to bring solution to 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.
More about cleaning or sanitizing problemsOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1) Cookline area observed to have half the lights out. [CA] Repair lights. 2) Server area observed to have no light in the area and is dimly lit. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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.
More about building upkeep issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gasket for prep cooler at end of cookline observed to be held with painters tape at the bottom and fraying at the top. [CA] Replace gasket 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 record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source