Routine Inspection
Sep 12, 2025
4 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of thermolabels for the high temp dishwasher. [CA] Provide thermolabels or irreversible temperature measuring device for the high temp dish washer. [CA] Provide required testing devices to ensure utensil temperature reaches 160F final rinse. www. paperthermometer.com
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Mops and brooms are obstructing the back hand sink. [CA] Keep hand sinks accessible at all times. Relocate brooms/mops at the mop sink or in another area.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured sandwich wraps at 52F in back reach in. Food items were recently delivered. [CA] Maintain potentially hazardous food 41F and below. Ensure potentially hazardous food is stored in units as soon as it is delivered.
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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to locate food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Keep cards on site for review.
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 record from Santa Clara County Department of Environmental Health, Sep 12, 2025 · Original Source