Routine Inspection
Oct 7, 2025
4 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips to be able to monitor chlorine sanitizer in dishwashers.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored in the crevice of the refrigeration unit and the work table. [Corrective Action] Discontinue storing knives in the crevice between refrigeration units and work table.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Signs posted; last inspection report available
Inspector’s notes
Lack of handwashing sign at the handwash sink in the restrooms. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu has the consumer advisory but does not indicate which items are raw or undercooked. [Corrective Action] Food items on menu shall have an asterisk or some kind of reminder so that consumer know which items are raw or undercooked.
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, Oct 7, 2025 · Original Source