Routine Inspection
Sep 21, 2026
5 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer solution in three compartment sink measured to be 100PPM [CA] All food contact surfaces must be fully submerged in a sanitizer solution of 200PPM for at least one minute if using quat. If using chlorine, fully submerge in a solution of 100PPM for at least 30 seconds.
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
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wiiping cloths observed on the countertop. [CA] Store wash cloths in sanitizer solution of at least 200PPM when not in use.
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
No rodents, insects, birds, or animals
Inspector’s notes
1 dead cockroach observed in trash enclosure area. Trash enclosure are is located down the hall from facility and in separate room.
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 insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Major Violation -Chopped tomatoes measured 51F in the top of the prep cooler by the cookline. Chopped tomatoes stored in the bottom of this prep cooler measured 46F. Per operator the tomatoes were cut 6 hours ago at the earliest. [CA] Keep all potentially hazardous foods below 41F or above 135F. [COS] Operator VC&D the tomatoes. Falafel measured 125F in the fry basket at the deep fry station. Per operator, falafels are fried and kept 15 minutes after they are cooked and then discarded if not served before then. Per operator falafel is about to be discarded was cooked about 15 minutes prior. [CA] Ensure all potentially hazardous foods are held above 135F for hot holdiong. If using time as a public health control (TPHC), establish a labeling system or use timers to keep track of the safe service time for potentially hazardous foods. For using time as a public health control, food must be served or discarded after four hours have passed from the time they are cooked or removed from temperature control. If using TPHC, submit SOPs to this agency for review and keep a copy in the food facility for staff to follow. [COS] Falafel was VC&D
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pressurized canisters between freezer and shelf in back of kitchen are not securely fastened. [CA] Keep all pressurized canisters chained securely to a fixed, rigid surface.
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, Sep 21, 2026 · Original Source