Routine Inspection
Jul 9, 2026
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the final rinse temperature via dish plate reader at 152F during active warewashing. The digital gauge was displaying wash temperature at 155F and a final rinse temperature of 144F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] It was determined that booster for the unit for the high temperature dish machine was turned off at this time. Dishes previously run through the dish machine were sanitized at the three compartment sink in a 700 ppm lactic acid solution. After a period of time, the dish machine was able to successfully achieve a 162F final rinse temperature at plate level.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels were not stocked at the back handwashing area between the high temperature dish machine and three compartment sink. [CA] Single-use sanitary towels shall be provided in dispensers [COS] Food employee refilled paper towel dispenser
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 record from Santa Clara County Department of Environmental Health, Jul 9, 2026 · Original Source