Routine Inspection
Apr 8, 2026
5 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks test strips to measure high temperature dish machine. [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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy build up of soda syrup, debris, and rodent droppings around the warewashing area, especially underneath the three-compartment sink, around the tied pressurized cylindrical tanks, soda syrup rack, and drain board of the mechanical dish machine. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking to prevent accumulation of debris.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Surface temperature of the high temperature dish machine initially measured at 155F. After multiple cycles, surface temperature measured at 160F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Provide test strips and/or other method to measure high temperature dish machine. Run multiple cycles to "prime" machine and/or sanitizer dispenser.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed rodent droppings on the floor around the ware washing area. Observed numerous snap traps and sticky monitoring traps throughout the rear kitchen with no live or dead rodents. Observed no contamination of food or food contact surfaces. Per manager, facility is serviced monthly with the latest treatment on 3/21/2026. Pest control report was provided for review upon request. [CA] Clean and sanitize area of old droppings. Gnats observed around the drinking fountain outside of the restrooms. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed heavy leak below high temperature dish machine. Waste water after cycle is being caught with a bus tub. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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, Apr 8, 2026 · Original Source