Routine Inspection
Sep 17, 2025
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer within the 3-compartment sink is not operating properly. Dispenser is not pulling sanitizer. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [SA] Facility will be adding sanitizer manually when washing any dishes. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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
Naked juices within grab and go refrigeration were measured at 54*F at the time of inspection. Label on juices state keep refrigerated. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC moved items to the back of the facility and marked them with and 'X' to not be used. Store will be receiving credit from vendor.
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, Sep 17, 2025 · Original Source