Routine Inspection
Aug 6, 2026
6 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Manager Food Safety Certificate was not available for review. [Corrective Action] Ensure FSC is readily available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser at both handwash sinks were not working at the time of inspection. Loose paper towels were available nearby. [Corrective Action] Ensure paper towel dispenser are properly functioning.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Rubber seal/gasket on the middle door of the 3 door upright cooler observed damaged. [Corrective Action] Repair or replace the rubber seal/gasket.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonium sanitizer in the 3 compartment sink was measured at 100 ppm. [Corrective Action] Ensure quaternary ammonium sanitizer is maintained at 200 ppm. [Corrected on Site] Employee adjusted to 200 ppm.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lack quaternary ammonium test strips. [Corrective Action] Provide quaternary ammonium test strips.
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
Hot and cold water available
Inspector’s notes
Lack of hot water at the handwash sink in the kitchen. [Corrective Action] Provide hot water at a minimum temperature of 100 degrees Fahrenheit 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 record from Santa Clara County Department of Environmental Health, Aug 6, 2026 · Original Source