Routine Inspection
Jun 18, 2026
5 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The dish washing machine tested at 0ppm chlorine. [CA] The machine must give 50ppm chlorine. After running through the dish machine must then sanitize in the 3 compartment sink as shown. Use the test strips to monitor the sanitizer that will be made in the 3 comp sink.
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
Hot and cold water available
Inspector’s notes
The water at the dish sink reached 115 degrees F. [CA] The water must reach 120 degrees F.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The wall behind the dish washing sink has accumulated black growth. [CA] Clean and remove this from the wall.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
The posted Food safety certificate is expired. Not all employees that help prepare food have food handler cards. [CA] [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
Proper hot and cold holding temperatures
Inspector’s notes
Observed the salad bar had 3 potentially hazardous food items in it. The food is approximated 49-51 degrees F. Since the inspection was in the morning the salad bar had just been filled with the items. The PHFs were removed and placed in the walk in.[CA] Repair the unit to hold PHFs 41 degrees F maximum. Do not place any PHFs on the salad bar until the unit is repaired to hold food 41 degrees F and below.
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 18, 2026 · Original Source