Routine Inspection
Jan 14, 2026
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured 0 ppm quaternary ammonium at sanitizer dispenser at 3 compartment sink. Sanitizer temperature measured at 120F. Lack of sanitizer test strips available. [CA] Maintain a minimum of 200 ppm quaternary ammonium and provide sanitizer test strips and test daily. Repair unit. Recommend to have sanitizer tested below 70F. [COS]3 comp sink was filled with chlorine and in wiping cloth buckets. 1 tbsp of bleach to 1 gallon of water is needed to maintain 100 ppm. For3 compartment sanitizer sink, 4 capfuls of bleach was used to maintain 100 ppm.
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
Warm water measured at front hand sink at 91F. [CA] Maintain a minimum of 100F at all times.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to locate food safety managers certificate and remaining food handler cards. [CA] Keep copies of food safety certificates and all food handler cards on site for review.
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 record from Santa Clara County Department of Environmental Health, Jan 14, 2026 · Original Source