Routine Inspection
Mar 27, 2026
6 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
When owner was asked to provide test strips to test sanitizer, pH test strips were provided. [corrective action] Provide the correct test strips to test chlorine sanitizer.
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
Hot and cold water available
Inspector’s notes
1. Hot water from the 3-compartment sink and food preparation sink measured 111F. [corrective action] Provide hot water, minimum 120F. 2. Water from the restroom hand sink measured 70F. [corrective action] Provide warm water, minimum 100F.
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 wording
Proper cooling methods
Inspector’s notes
Beans in a large pot in the walk-in cooler measured 60F. Beans were stored in the walk-in cooler to cool down since last night. [corrective action] Potentially hazardous foods must rapidly cool from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Beans were voluntarily discarded in the trash can. See VC&D form. Other methods to facilitate more rapid cooling was discussed with the owner. 1. Place pot into ice bath in the food prep sink. Stir food with ice wand. 2. Split food into smaller portions. Use shallow stainless steel pans (2" to 4" high pans).
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
REPEAT VIOLATION Manager's Food Safety Certificate has expired and Food Handler Cards were not available. [corrective action] At least one person at this facility must have a manager's Food Safety Certificate. All other employees must have a Food Handler Card.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Cutting board at the food preparation sink was heavily scratched and scored. [corrective action] Provide a cutting board that is smooth and easily cleanable. 2. Wire racks in the walk-in cooler had mold and food debris. [corrective action] Thoroughly clean all the racks in the walk-in cooler.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The soap dispenser at the front kitchen was inoperable due to broken lever. [corrective action] Replace the soap dispenser at the front hand sink.
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 record from Santa Clara County Department of Environmental Health, Mar 27, 2026 · Original Source