Routine Inspection
Apr 15, 2026
3 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Measured sanitizer concentration in wiping cloth bucket at 0 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active 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
Hot and cold water available
Inspector’s notes
In the employee restroom, measured the maximum water temperature at the handwash sink at 65F. [CA] Water shall be supplied at the handwash sink from 100-108F as measured from the faucet.
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
Proper cooling methods
Inspector’s notes
Observed tuna salad is cooling in the 3-door upright cooler while fully covered in a plastic container. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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 record from Santa Clara County Department of Environmental Health, Apr 15, 2026 · Original Source