Routine Inspection
Apr 28, 2026
2 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Battery found dead for dish plate thermometer for high temp dishwasher. Lack of sink/sanitizer (lactic acid) test strips on site to test sanitizer. Observed quat ammonium test strips on site, however this is the incorrect test strip. [CA] Provide test strips and ensure thermometer is operable at all times.
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
Left over meal for student cooling in covered container, stacked in refrigerator. [CA] Cool foods rapidly by leaving uncovered, single layer only. [COS]
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, Apr 28, 2026 · Original Source