Routine Inspection
Aug 6, 2026
7 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for the high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approving 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
Food separated and protected
Inspector’s notes
In refrigeration units, observed shelled eggs stored over ready-to-eat foods and produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) Observed mop sink is slow draining and has an accumulation of water inside. Per PIC, facility is undergoing active repairs. Another mop sink is available for use nearby. [CA] Plumbing fixtures shall be maintained in good repair. 2) Observed drainpipes from multiple units extend directly into the floor sink. [CA] Provide air gap between the drainpipe and the rim of the floor sink at least twice the diameter of the inlet and no less than one-inch.
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 hot and cold holding temperatures
Inspector’s notes
On the preparation counter, measured oat milk at 48F. Per PIC, oat milk was removed from refrigeration and placed into ice bath less than 1 hour prior to temperature measurement. Observed oat milk is not fully submerged into ice bath. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC added more ice into the ice container to facilitate rapid cooling during inspection.
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
Hot and cold water available
Inspector’s notes
At the restroom handwash sink, measured the maximum water temperature at 78F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet shall provide warm water between 100-108F.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed lack of soap at handwash station in the front service counter. Nearby handwash stations are fully stocked and available for use. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] PIC provided a portable bottle of soap at handwash station during inspection.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 6, 2026 · Original Source