Routine Inspection
Apr 30, 2026
5 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer at the 3-compartment sink was measured at 0PPM when pulled from dispenser. No active ware-washing. [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. Adjust dispenser properly.
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
Multiple wiping cloths around the kitchen area are not within the sanitizer buckets. [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
Adequate handwash facilities supplied, accessible
Inspector’s notes
All hand wash stations within the kitchen area had issues at the time of inspection. 1. Hand wash next to prep sink has a damaged soap dispenser that is not mounted. [CA] Re-mount the soap dispenser to the wall. [SA] Hand pump soap dispenser is next to hand wash station. 2. Hand wash station next to the 3-compartment sink has a paper towel dispenser that is not operational. Per PIC, the batteries went out on them. [CA] Place new batteries inside of the dispenser to be operational. [SA] Roll of paper towel is next to hand wash station.
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 wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Clam tags are being placed inside of a paper bag and not in chronological order of when they were sold. [CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Nonfood contact surfaces clean
Inspector’s notes
Caulking around the dish washer area has a mold like substance starting to grow. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Remove old caulking and add fresh silicon. Regularly change out when needed.
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, Apr 30, 2026 · Original Source