Routine Inspection
May 7, 2026
4 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The chlorine concentration is about 200ppm chlorine at the dish machine. [CA] The chlorine is to be at 50ppm chlorine at the dish machine.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Observed a spray bottle of cleaner not labeled. [CA] Label all spray bottles with the contents. [COS] Corrected.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Several milk crates are being used as shelving and as storage containers. [CA] Replace them with approved type equipment.
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 issuesOfficial wording
Hot and cold water available
Inspector’s notes
The hot water at the dish washing sink reached 91 degrees F. [CA] The water must reach 100 degrees F. Use the front hand washing sink until the sink is repaired.
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 record from Santa Clara County Department of Environmental Health, May 7, 2026 · Original Source