Routine Inspection
Jul 21, 2026
8 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non-ANSI microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility's testing materials for sanitizers are expired. [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 problemsOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The cold water faucet at the kitchen three compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
Thermometers provided, accurate
Inspector’s notes
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Facility was observed operating equipment beyond what was conditionally approved at the last follow up inspection. Ceiling tiles near type II hood have grease accumulation and there is also heavy grease accumulation in the light bulb above the deep oven. Facility was conditionally approved to operate some of the equipment in a limited fashion. Oven: reheat Potentially Hazardous Foods such as pre-cooked carnitas, birria, chicken with no cooking of raw products. Flat grill: Reheat non-Potentially Hazardous Foods only such as tortillas Electric burner: Boil items in water (pasta, shrimp, chicken, vegetables) [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors or remove equipment and edit menu. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans within 1 month. Failure to comply with plan check submission deadline will result in further enforcement from this department including impoundments of equipment. See K48 for more information on plan check violation.
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 wording
Hot and cold water available
Inspector’s notes
Water at the bar three compartment sink measured at a maximum of 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash 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
Toxic substances properly identified, stored, used
Inspector’s notes
Quaternary Ammonia sanitizer in the sanitizer bucket measured over 400 ppm. [CA] maintain Quaternary Ammonia sanitizer at 200 ppm or within manufacturer specifications.
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
Plan review
Inspector’s notes
Facility has not completed work and scheduled for a final inspection of SR0882226. Facility's menu and operation of currently installed equipment was conditionally approved on completion of scope submitted with this service request. [CA] Contact this department to reactivate service request. Schedule a final inspection to occur within 30 days. Failure to schedule the final inspection will result in further enforcement such as equipment impound and menu restrictions due to lack of approved equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source