Routine Inspection
Jan 20, 2026
3 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quat ammonia measured to be 100ppm in 3-comp sink. Observed some containers soaking in 3-comp sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Sanitizer compartment was drained and refilled with 200ppm quat ammonia.
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
Proper hot and cold holding temperatures
Inspector’s notes
Salad prep cooler measured to have: -Crumbled cheese at 44F -cut tomatoes at 43F -Diced chicken at 44F Per operator salad prep cooler was restocked at 1:00PM (about 1.5 hours prior). [CA] Maintain PHFs at 41F or lower. [COS] All food in cooler was placed back into walk in cooler. Per operator technician shall be contacted to repair cooler and all food in prep cooler shall be stored on ice tomorrow. Ensure ice baths contain ice AND water with water level submerging sides of containers.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Broken prep cooler observed at end of service line. [CA] Repair cooler and maintain in operational condition. If cooler is not needed, remove from facility to minimize clutter.
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, Jan 20, 2026 · Original Source