Routine Inspection
Aug 29, 2025
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Cleaned dishes is being stored directly on top of undercounter dish machine, which is located next to hand sink and there is no separation or barrier. [CA]: Provide 6 inch splashguard or 24 inches of separation between hand sink and cleaned dishes OR discontinue storing cleaned dishes next to hand sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at 3 comp sink measured at 109F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Under counter dish machine was dispensing 0 ppm of Chlorine sanitizer after two cycles. No active ware-washing at the time of inspection. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Discontinue use of unit until it is working properly. [SA]: Facility has a 3 comp sink with 200 ppm Quat sanitizer.
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
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer container on counter at the bar station measured at 100 ppm of Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
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, Aug 29, 2025 · Original Source