Follow-Up Inspection
Jun 15, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 15, 2026 · Original Source
Santa Clara County, CA
Lequy Inc
104 N San Tomas Aquino Rd
Last inspected Jun 15, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
8 inspectionsFollow-Up Inspection
Jun 12, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Two live cockroaches in the food prep table gasket next to the hand washing sink in the food prep area. Food prep table has three dead cockroaches in the back area near the compressor. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth Tobin. 4. Notification: The person in charge during inspection, Phong Bui, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 record from Santa Clara County Department of Environmental Health, Jun 12, 2026 · Original Source
Follow-Up Inspection
Jun 11, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed live cockroaches in the following areas: 1 adult and 2 nymphs at cook line next to hand sink Numerous dead cockroaches observed at cook line. No recent pest control report provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Elizabeth T. 4. Notification: The person in charge during inspection, Phong B, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 record from Santa Clara County Department of Environmental Health, Jun 11, 2026 · Original Source
Routine Inspection
Jun 9, 2026
Pass
14 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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 problemsminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
A can of Raid pest repellent was stored near 3 comp sink. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand sink at kitchen is slow draining. [CA]: Hand sink shall drain at a sufficient rate.
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Rear door propped open. No active delivery during inspection. [CA]: Facility shall be fully enclosed to prevent vermin entrance and harborage. [COS]: Manager closed the door.
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 insectsminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Health permit posted on wall is expired. [CA]: Valid health permit shall be posted and visible to the public.
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 issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops and utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION* In the walk in cooler, beef pho in deep container, measured at 46F. Beef pho was cooke and cooled last night per PIC. [CA]: Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Broth voluntarily discarded.
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 temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Accumulation of debris on floors around 3 comp sink, water heater, and kitchen hand sink. [CA]: Routinely clean floors and hard to reach areas to prevent accumulation of debris. 2. Holes and gaps greater than 1/4 of an inch observed at kitchen ceiling. [CA]: Seal holes and gaps greater than 1/4 of an inch.
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 problemsminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility serves raw/undercooked wagyu beef when ordered for takeout. No consumer advisory provided. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items on the menu that are raw or undercooked. Guidance provided to Manager.
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 temperatureminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Numerous dead cockroaches of varying life stages observed at kitchen floors near prep line cooler, on floors throughout ware-wash area, on wall near water heater, on wall at walkway near walk in cooler, and behind freezer at kitchen. No live activity found after thorough inspection. Per Manager, last live vermin activity they are aware of was in January. Manager stated pest control service occurs every other month and most recent service occurred in April 2026. No recent pest control report provided. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry 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 insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Disposable to-go containers used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping. 2. Gasket of walk in cooler reach in door in disrepair. [CA]: Repair/replace gasket.
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 issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At both front and back hand sinks, liquid soap and single use towels are not stored in permanently installed dispensers. [CA]: Soap and single use towels shall be properly stored in permanently installed dispensers.
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 problemsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
No testing method provided for measuring Chlorine sanitizer. [CA]: Provide a testing method (ie test strips) for measuring Chlorine sanitizer level.
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw food such as raw beef and raw shell eggs stored on shelving above ready to eat food in the walk in cooler. [CA]: Raw food shall be stored beneath and away from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jun 9, 2026 · Original Source
Follow-Up Inspection
Jul 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2025 · Original Source
Routine Inspection
Jul 14, 2025
Conditional Pass
8 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* 1. Prep line cooler's (right side next to hand sink) ambient temperature measured at 50F. Unit's prep top lids and bottom reach in doors are in disrepair. Unit's gasket in disrepair. 2. Walk in cooler's ambient temperature measured between 46F - 47F. [CA]: 1. All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed. Repair/replace gasket. 2. All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed Note: technician came during inspection.
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 issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*REPEAT VIOLATION* Gaps between baffle filters. [CA]: Remove gaps and properly install baffle filters.
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 issuesminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Missing temperature measuring device in prep line units. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas
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 issuesminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee drinking of unsecured beverage cup in kitchen. No direct contamination observed. [CA]: Employees shall eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION* In the walk in cooler, multiple containers of broth stored in deep plastic containers and completely sealed with lids measured between 52F - 61F. Per Manager, broths were cooked then cooled down in the unit since last night. In the walk in cooler, rice in metal pan completely sealed with saran wrap measured at 47F. Per Manager, rice was cooked last night and placed in the unit. MINOR: Cooked noodles in the walk in cooler measured at 80F. Noodles stored in plastic container completely sealed with lid. Manager stated it was cooked approximately 1.5 hours prior to measurement. [CA]: Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Broth and rice voluntarily discarded via trash. [SA]: Noodles relocated to freezer to rapidly cool down.
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 temperatureminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands at 3 comp sink used for food preparation. [CA]: Employees shall wash hands at designated at hand sink.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* 1. At the prep line cooler (right side next to hand sink), multiple Potentially Hazardous Food (PHFs) measured above 41F. Ambient temperature of unit measured at 50F. Per Manager, food items have been in the unit for approximately 1.5 hours. 2. At the prep line cooler (left side), multiple PHFs measured above 41F. Tendon measured at 52F and meatball measured at 47F. Per Manager, food items were frozen then thawed in hot water approximately 1.5 hours prior to measurement. 3. At the walk in cooler, multiple PHFs measured above 41F. Ambient temperature of unit measured at 46F - 47F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: PHFs that have been out of temperature for more than 4 hours were voluntarily discarded. PHFs that have been out of temperature for less than 4 hours were relocated to freezer to rapidly cool down.
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 temperatureminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of grease and debris on baffle filters and underneath deep fryer. [CA]: Routinely clean mentioned areas and the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
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 14, 2025 · Original Source
Follow-Up Inspection
Oct 15, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source
Routine Inspection
Oct 10, 2024
Conditional Pass
11 recorded violations
minorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
1. Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas. 2. Missing temperature measuring device in refrigeration unit. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Multiple Potentially Hazardous Food (PHF) measured between 46F - 63F at prep line cooler (right side) at cook line. Ambient temperature of unit measured at 51F. 2. PHFs measured between 47F- 50F at prep line cooler (left side) at cook line. Ambient temperature of unit measured at 51F. 3. Half and half milk measured at 49F at 1 door reach in cooler. 1 door reach in unit's ambient temperature measured at 49F. 4. Raw shell eggs on sauce cart and raw bean sprouts measured at 75F for approximately 2 hours prior to measurement per staff. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs that were out of temperature for greater than 4 hours were voluntarily discarded and PHFs that were out of temperature for less than 4 hours were relocated to walk in cooler to rapidly cool down OR time marked to be discarded on the 4th hour after it was removed from temperature control.
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 temperaturecriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1. Rice in walk in cooler measured between 53F - 61F. Rice stored metal panels completely covered by saran wrap. Manager stated cooling began approximately 6 hours prior to measurement. 2. Egg rolls in prep line cooler (left side) measured at 48F. Cooling began approximately 6 hours prior to measurement per manager. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: PHFs were voluntarily discarded.
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 temperatureminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen raw meat thawing improperly. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw meat was relocated in the walk in cooler.
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 temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
COMPLY BY DATE: 10/11/2024 1. Prep line coolers (right and left side) ambient temperature measured at 51F. 1 door reach in cooler's ambient temperature near ice machine measured at 49F. [CA]: Repair/adjust/assess units as needed. Discontinue use of units for PHFs until it is able to properly cold hold PHFs at 41F or below. Owner called repair technician. ------------------------------------------------- 2. Gaskets of prep line cooler (right side) in disrepair. [CA]: Repair/replace gaskets.
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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler training for all employees not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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 issuesminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Valid health permit not posted for public view. [CA]: Valid health permit shall be posted in a conspicuous location.
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 issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Gaps between baffle filters. [CA]: Remove gaps and properly install baffle filters.
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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Facility did not have a sanitizer for ware-washing. [CA]: Facility shall maintain sanitizer (Chlorine: 100 ppm manual ware-washing/sanitizing or Quat Ammonium; 200 ppm) in the facility at all times. [COS]: Staff purchased Chlorine during inspection.
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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small and large flies observed at/near the 3 compartment sinks. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility and maintain doors closed.
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 insectsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Multiple containers of food stored on the floor in the walk in cooler and along the hallway near the walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Oct 10, 2024 · Original Source