Routine Inspection
May 26, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within both prep tables in the front of the facility were measured between 44-45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will be using TPHC for food products until unit gets serviced.
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
Sanitizer (quats) within the 3-compartment sink was measured at 100PPM at the time of inspection. No active ware-washing taking place. Sanitizer container was low. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] PIC changed out sanitizer bag and filled up sinks; re-measured at 200PPM.
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 record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source