Routine Inspection
Jun 15, 2026
6 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw shell eggs are over stacked in the food prep unit insert and measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not over stacked potentially hazardous foods over the fill line when using the prep unit insert. [COS] Employee relocated the over stacked eggs into the walk-in cooler.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Quat sanitizer at the three compartment sink was measured at 100 ppm. [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] Employee was observed diluting sanitizer from dispenser with water. Discussed and worked with employee that the solution coming from the dispenser is already mixed and diluted to the appropriate concentration.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Means for adequately measuring the applicable sanitization method are not readily available. Test strips that operator had available were expired did not react to the sanitizer solution. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 storage: food storage containers identified
Inspector’s notes
Container of radish observed stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Time as a public health control; procedures & records
Inspector’s notes
Fried chicken are subject to time as a public health control but are not properly time-marked. The old time-markings were not removed and the new batch of chicken were not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked with the start/end of a 4 hour period where it shall be discarded if not used or served. [COS] Employee time-marked the chicken with the correct time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated and protected
Inspector’s notes
Inside the walk-in cooler, observed raw chicken stored above ready-to-eat foods including beverages. [CA] Store raw chicken separate or below ready-to-eat foods to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jun 15, 2026 · Original Source