Routine Inspection
Jul 14, 2026
6 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Multiple soiled utensils were stored on a shelf located behind the facility. [CA] Store all utensils off the floor on approved storage shelf, cart, or containers inside the enclosed facility.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The preparation sink is directly connected to the sewer line. [CA] To prevent possible contamination, please modify the drain system immediately. Plan on how to modify the plumbing system must be submitted to our office's plan check unit via email dehplancheck@deh.sccgov.org within two weeks. The district staff must be copied on the email correspondence.
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
Food storage: food storage containers identified
Inspector’s notes
Some food products on boxes were stored directly on the floor or on milk crate below the preparation sink. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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
The maximum water temperature on the manual three compartment wash sink was measured at 116 oF. [CA] Adjust the water heater temperature on the heater to raise the water temperature on the manual three compartments sink to 120 oF. If the temperature can not be adjusted on the water heater, the water heater must ber replaced. Please note that plan and specification of the water heater need to be submitted to the Health Department for approval. Please contact our office at dehplancheck@deh.sccgov.org
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
There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.
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, Jul 14, 2026 · Original Source