Routine Inspection
Dec 9, 2025
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer between 10 PPM and 25 PPM. Measured hot water at the warewash machine at 136F. [CA] Maintain chlorine sanitizer at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. Adjust hot water temperature as necessary to achieve proper sanitizer concentration.
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
At the handwash station, observed a lack of paper towels in the paper towel dispenser. [CA] Ensure paper towel dispenser is stocked with hand soap and paper towels at all times to allow for proper handwashing. [COS] Operator added paper towels to the paper towel dispenser.
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, Dec 9, 2025 · Original Source