Routine Inspection
Mar 2, 2026
6 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine concentration in the mechanical dishwasher at 0 ppm. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications. [COS] PIC repaired the mechanical dishwasher during inspection. Measured chlorine concentration at 50 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
Proper cooling methods
Inspector’s notes
In the walk-in cooler, observed fried chicken cooling in deep containers while fully covered with plastic wrapping. Observed condensation on the top of plastic wrapping. [CA] Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
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 wording
Food separated and protected
Inspector’s notes
Observed container of cabbage stored directly on top of the trash can. Per employee, the cabbage was to be discarded. [CA] Discontinue storage of food contact surfaces on the trash can. Food and food contact surfaces shall be separated, protected, and stored in a sanitary condition.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Observed working utensils and rice paddles are stored in standing ice water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed large pots stored directly outside the facility. [CA] Equipment shall be stored in a safe and sanitary condition inside the approved food facility.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility sanitizer test strips for chlorine are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
At the cook line, measured fried chicken at the preparation counter at 58F. Per employee, fried chicken was removed from refrigeration 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fried chicken was relocated to the under counter refrigeration unit to facilitate rapid cooling.
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, Mar 2, 2026 · Original Source