Routine Inspection
Jan 29, 2026
6 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine in the sanitizer bucket at front line measured greater than 200 ppm. [CA]: Chlorine sanitizer level shall be maintained at 100 ppm.
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 wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at 3 comp sink measured at 111F. Maximum water temperature at front hand sink measured at 95F. [CA]: Provide hot water of at least 120F at all sinks except for hand wash sinks. Provide warm water of at least 100F at hand wash sinks.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line unit #2 at front provided an ambient temperature for 60F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is able to cold hold PHFs properly.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the prep line cooler at front, multiple Potentially Hazardous Food (PHFs) measured between 46F - 48F. Ambient temperature of unit measured at 60F. Per PIC, all PHFs in the unit were relocated from the 2 door reach in to the unit approximately less than 3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to 2 door reach in to cool down.
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
Food contact surfaces clean, sanitized
Inspector’s notes
1. Pink grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. *REPEAT VIOLATION* 2. Washed and wet plastic containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION* Scoops and utensils stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 record from Santa Clara County Department of Environmental Health, Jan 29, 2026 · Original Source