Routine Inspection
Jul 21, 2026
3 recorded violations
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Guava lemonade, Passionfruit tea, and Lemonade observed to have been bottled with facility and kept in grab n go cooler. Packaging missing ingredients, quantity, and the location beverage was packaged [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Insert portion of salad prep cooler by register measured to have: -Cut tomatoes at 43F -Sliced chicken at 46F -Salad dressing at 42F -Halved cherry tomatoes at 44F Per operator PHFs were stocked at 11:00AM for lunch service and is on ice. Dry ice observed to be below inset. PHFs in reach in portion measured to be 41F. [CA] For ice baths, add enough ice and cold water to surround the side of the containers of PHFs to sufficient cool PHFs. Keep PHFs at 41F and below for cold holding. [COS] Operator shall put food on TPHC and will use same schedule at tong cleaning schedules. Per operator work order has already been requested to repair 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 temperatureOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine in upright dishwasher measured to be over 200ppm. [CA] Maintain chlorine in upright dishwasher between 50ppm and 100ppm.
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 unsafelyOfficial record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source