Routine Inspection
Sep 24, 2026
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer level at 3 compartment sink measured < 200PPM Quaternary ammonium [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 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 hot and cold holding temperatures
Inspector’s notes
Alfalfa sprouts measured at 48f. Cooked Salmon measured at 45F. Per cook, items were placed in prep refrigerator 1 hour ago from time of inspection. [CA] PHFs shall be held at 41°F. [COS] Items were placed in a refrigerator that measured below 41F.
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 24, 2026 · Original Source