Routine Inspection
May 7, 2026
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed properly washing, rinsing, and sanitizing using quaternary ammonium in the three compartment dishwashing sink. After the final sanitization step, employee observed dropping a large, plastic container on the floor. Employee picked it up, sprayed it down with hot water, and then stacked it up to dry on the drying rack maintained on the right side integral drainboard of the three compartment sink. Nearby employee intervened (prior to specialist intervention) and instructed employee to re-wash, rinse, and sanitize affected container. Other staff present explained that the employee was relatively new. Employees proved knowledgeable in cleaning and sanitization of food contact surfaces. [CA] 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). [COS] Employee properly washed, rinsed, and sanitized affected container, and any containers it had come into contact with after contacting the floor.
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
Honey walnut shrimp measured 123F while maintained in hot holding at the front service line. Per staff, honey walnut shrimp had been cooked 30 minutes prior to a temperature of greater than 165F. Staff stated that the issue was likely due to their new operating hours, owing to which they did not turn the hot hold unit on for an extended period of time to allow it to warm up prior to placing the honey walnut shrimp into hot holding. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Honey walnut shrimp reheated to 165F and placed back into hot holding. Honey walnut shrimp remeasured holding at 150F or above approximately 30 minutes later.
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, May 7, 2026 · Original Source