Routine Inspection
Aug 6, 2025
3 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Heavy debris noted in the back of the cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 2. Hole noted next to the cook line at the time of inspection. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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
Sanitizer within the 3-Compartment sink was measured at 0PPM at the time of inspection. No active ware-washing. There seems to be a clog in the sanitizer line. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [SA] Facility will be adding sanitizer manually to 3-compartment sink when sanitizing (wash, rinse, sanitize) is needed.
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
PHFs within under counter refrigeration were measured between 47-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All PHFs were moved from under counter refrigeration to reach in.
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, Aug 6, 2025 · Original Source