Routine Inspection
Jul 28, 2026
1 recorded violation
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Facilities warewashing is conducted at a facility held in common (PR0441426). The held in common warewashing area has been closed due to cockroach activity. [CA] Facility shall have an approved location to conduct manual warewashing. Food facility shall not operate if there is inadequate area to perform warewashing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM) [SA] An alternate warewashing sink was proposed for use to conduct manual warewashing, located at the Orenchi Ramen (within the same building, directly adjacent) Contact this department for a follow-up inspection once held in common warewashing facilities have been reopened.
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 28, 2026 · Original Source