Routine Inspection
Nov 11, 2025
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer at 0 PPM. Operator attempted to prime sanitizer with no output. Warewash machine was not in use during time of inspection. [CA] Ensure chlorine sanitizer at the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable. [CA] Ensure at least one food safety manager's certificate is obtained and kept on-site for review. All other employees that handle food shall obtain food handler cards.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Hot and cold water available
Inspector’s notes
At the 3 compartment sink, measured hot water at 110F. [CA] Ensure hot water at all 3 compartment sinks, prep sinks, and mop sinks are provided at 120F.
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, Nov 11, 2025 · Original Source