Routine Inspection
Sep 1, 2026
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed immersing a tub in lactic acid sanitizer for less than 3 seconds during manual warewashing. [CA] Ensure manufacturer specifications for lactic acid sanitization are adhered to; Food contact equipment and utensils shall be sanitized for a minimum of 60 seconds while fully immersed in lactic acid sanitizer. [COS] Instructed employee to place tub back into sanitizer for at least 1 minute.
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
Potato wedges measured 123F while maintained in the upright hot hold unit at the center of the kitchen area. Per staff, potato wedges had been heated in the oven less than 1 hour prior and subsequently placed into hot holding. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potato wedges were reheated to greater than 165F and placed back into hot holding. Staff turned up the setting on the upright hot holding unit.
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 1, 2026 · Original Source