Routine Inspection
Mar 13, 2026
4 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Chlorine solution at a sanitizer bucket measured at 25 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Sliced tomatoes were found stored on top of inserts in the top section of a prep cooler. Tomatoes measured at 46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tomatoes were moved to the bottom section of the cooler. Educated PIC on maintaining PHFs in the top insert below the fill line to be adequately cold held.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
A 2 burner rnage was observed to be outside the exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Repeat Violation: In the kitchen area, at the rice cookers, the rice spoon was held in water measuring at 69°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.
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, Mar 13, 2026 · Original Source