Routine Inspection
Mar 25, 2026
4 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Ensure chlorine sanitize concentration is maintained at 50 ppm. Sanitize utensils in the 3 compartment sink with chlorine sanitizer at 100 ppm for a least 30 seconds until dishwasher is repaired.
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
Lack of Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap and paper towels in the soap and paper towel dispensers. Soap in a bottle and loose paper towels were available nearby the handwash sink. [Corrective Action] Ensure soap and paper towels are available inside the soap and paper towel dispensers. [Corrected on Site] Member re-filled the soap and paper towel dispensers.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
Cleaning chemicals observed stored on the same shelving as food and above the food prep sink. [Corrective Action] Re-locate cleaning chemicals away from food and away from food prep surfaces. [Corrected on Site] Member re-located the chemicals.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source