Routine Inspection
Dec 15, 2025
3 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Food preparation sink drain line is directly connected to sanitary sewer. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
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
Food contact surfaces clean, sanitized
Inspector’s notes
While the dishwasher while actively in use, chlorine measured at 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employees replaced sanitizer container, final concentration measured at 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
Proper hot and cold holding temperatures
Inspector’s notes
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures : Held inside the walk in, tuna salad (47F), cooked eggs (47F). Manager stated items were taken out the walk for morning sandwiches. Walk in ambient measured at 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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, Dec 15, 2025 · Original Source