Follow-Up Inspection
Mar 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2026 · Original Source
Santa Clara County, CA
Tandoori Pizza
3350 Zanker Rd Ste 30
Last inspected Mar 12, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Mar 10, 2026
Conditional Pass
11 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Employees could not provide chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*SECOND REPEAT VIOLATION* Numerous potentially hazardous foods, including pastas, various cheeses, makhani (cream-based) sauce, curry sauces, uncanned olives, uncanned potatoes, and tomato sauce measured between 63F and 64F while maintained in the left-side prep cooler in the main kitchen area. Ambient of the unit measured 64F via probe. Per staff, some of the items had been placed into the refrigerator last night, and some had been placed into the refrigerator at 10:30AM this morning. Creamy garlic sauce measured 85F in a container while maintained out of temperature control on the right-side prep cooler. Per staff, item had been taken out of the right-side prep cooler for preparation less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Staff voluntarily discarded all potentially hazardous foods in the left-side prep cooler. Creamy garlic sauce relocated to the lower portion of the right-side prep cooler.
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 temperatureminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Excessive accumulation of grease on the ceiling around the vent stack for the pizza oven. Heavy accumulation of brown matter on the wall behind the mechanical dishwasher. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*SECOND REPEAT VIOLATION* Facility could not provide a valid food safety certificate. Facility could not provide any valid food handler cards for employees. [CA] 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. 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.
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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*SECOND REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall discontinue the use of the mechanical dishwasher until it is capable of outputting chlorine at 50 ppm. In the meantime, facility shall manually, wash, rinse, and sanitize in the three compartment sink. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). *Note: Bleach was available ____________ Minor violation: 1. Accumulation of grime and old food debris on the blade of table-mounted can opener. 2. Accumulation of black and brown organic residue on the nozzle of the soda gun at the bar. [CA] Food contact surfaces shall be maintained clean.
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 problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hand sink at the middle of the preparation area is incapable of dispensing either hot or cold water from both faucets. Faucet handles appear to be stuck in place. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*SECOND REPEAT VIOLATION* All three hand sinks in the kitchen lacked paper towels in their wall-mounted dispensers. Bottle of detergent observed in the wash basin of the hand sink next to the three compartment sink. Hand sink at the main preparation area of the kitchen is unable to dispense any water from both knobs of the faucet (hot and cold). Hand sink at the bar lacked soap. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Employees provided loose paper towels and bottled soap.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the left-side prep cooler measured 64F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Heavy accumulation of grease on the hood filters above the pizza oven. [CA] Clean regularly to allow for the adequate ventilation of heat/grease.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 10, 2026 · Original Source
Follow-Up Inspection
Sep 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source
Routine Inspection
Aug 28, 2025
Conditional Pass
16 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Chlorine sanitizer in the mechanical dishwasher measured 0 ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: Recommend calling a dishwasher technician prior to follow-up inspection. [SA] Facility shall use the 3 compartment dishwashing sink to wash, rinse, and sanitize dishes prior to the dishwasher being fixed. Sanitization shall be accomplished via the use of bleach, i.e. chlorine. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). ____________ Minor violation: 1. Table-mounted can opener observed to be stored in a manner where the bottom half of the can opener was stored directly inside of a half-full trash can. [CA] Equipment that contacts food shall be stored in a sanitary manner. 2. Employee observed used a scraping utensil to clean food off of a cutting board, deposited the food in a trash can while touching the insides of the dirty trash bag with the scraper, then put the scraper down on the cutting board on top of the left-side prep refrigeration unit. [CA] Contaminated equipment shall not contact food-contact surfaces. [COS] Employee washed and sanitized affected area of cutting board. 3. Table-mounted mushroom slicer observed to have large amount of dry, accumulated food buildup. [CA] Clean and sanitize regularly to prevent buildup.
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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION All three hand sinks in the kitchen area lacked paper towels in their wall-mounted dispensers. Two of the hand sinks in the kitchen lacked soap in their wall mounted dispensers. [CA] Provide handwashing cleanser in its wall-mounted dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in wall-mounted dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Employee provided loose paper towels and a bottle of soap.
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 problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Partially open, half-full can of tomato sauce observed stored on a shelf with other unopened cans. Bag of flour maintained open. [CA] Food shall be kept covered in approved, food-grade containers with tight fitting lids in order to prevent contamination, especially in the presence of flies.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
*REPEAT VIOLATION* Two large bags of partially frozen chicken that measured 37F-43F observed to be thawing on a cart near the prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 temperatureminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
15+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies, especially given that open, uncovered food is present.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Posted environmental health permit expired in 2024. [CA] The current, up-to-date health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Large amounts of grease buildup observed on the ceilings surrounding the ventilation hood above the pizza oven. [CA] Walls, floors, and ceilings in the food preparation area shall be kept clean.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Numerous potentially hazardous foods (cooked chicken, cooked pasta, marinara sauce, creamy garlic sauce, etc.) measured 46F-55F in the upper prep inserts and the lower portion of the left-side prep refrigeration unit in the kitchen area. Ambient of the upper part of the unit measured 55F, and ambient of the lower part of the unit measured 48F (see K35). Per staff, much of the food had been placed into the unit earlier that morning at 11 AM (greater than 4 hours elapsed). Several PHF had been inside the unit for less than 4 hours, per employees. [CA] Potentially hazardous food (PHF) shall be held at or below 41F to prevent the growth of bacteria. [COS] Employee VC&D all PHF that had been in the unit for greater than 4 hours. See VC&D report. Other PHF that had been in the unit for less than 4 hours was relocated to the working, right-side prep unit in the kitchen area.
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 temperatureminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Employees could not provide test strips to measure the applicable level of chlorine sanitizer in the dishwasher. [CA] Obtain chlorine test strips.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Large amount of accumulated grease buildup on hood screens above the pizza oven. [CA] Clean regularly to allow for adequate ventilation of heat/grease.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* Facility could not provide a valid FSC or food handler cards. [CA] 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. Each food handler (i.e. every person that works at the facility and handles food) shall maintain a valid food handler card for the duration of his or her employment as food handler.
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 issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
*REPEAT VIOLATION* Numerous dry, soiled wiping cloths maintained out on various surfaces throughout the kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw lamb stored over mozzarella sticks in the two-door upright freezer next to the prep sink. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the upper part of the left-side prep unit measured 55F. Ambient of the lower part of the three-door, lower part of the left-side prep unit measured 48F. Front left side of the unit observed to be leaking water onto the floor. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F. *Recommend calling a fridge technician prior to follow-up inspection.
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 issuesminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed touching receipts and his face with gloved hands, then proceeded to handle a ready-to-eat pizza. [CA] Gloves shall be discarded and hands shall be washed wish soap, warm water, and dried with paper towels after touching surfaces that may be contaminated. [COS] Employee changed gloves and properly washed his hands.
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 problemsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Handwash sink across from the ice machine is unable to dispense cold water, and thus can only dispense hot water, which measured 145F at the time of inspection. Water is too hot to comfortably wash hands. Handwash sink in the men's bathroom is capable of outputting water at a maximum of 77F, as measured at the time of inspection. [CA] Handwashing facilities shall be equipped to provide water in the range of 100F - 108F for a minimum of 15 seconds.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 28, 2025 · Original Source
Follow-Up Inspection
Nov 25, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 25, 2024 · Original Source
Routine Inspection
Nov 22, 2024
Conditional Pass
9 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops in food containers lack handles. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Small stacked pressurized tank is not secured to a rigid structure.[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 issuescriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
3 hand wash sinks in kitchen lack liquid hand cleanser in dispensers. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels.[COS]
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 problemsminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1383.75 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC is not available for review at time of inspection. [CA] 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. Food handler cards are not available for review at time of inspection. [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.
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 issuesminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen bags of chicken found thawing at rolling food cart.[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 temperatureminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wet/soiled wiping cloths held on food preparation surfaces.[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer concentration at mechanical dishwasher measured at 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Mold-like buildup found on inside lip of ice machine.[CA] Maintain equipment clean and sanitized as required.
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Food preparation observed at active warewash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink for food preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Cleaner in spray bottle stored on food preparation table. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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, Nov 22, 2024 · Original Source