Routine Inspection
Jan 7, 2026
1 recorded violation
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Per operator cutting boards should be washed after each use. Cutting board cleaning logs observed noted that cutting boards are washed once or twice a day. Cutting boards are not in a temperature controlled room and are kept on prep table behind display case when in use. Last time cutting boards were washed were at 7:30AM (about 5- 6 hours prior). [CA] Cutting boards should be washed, cleaned, and sanitized at a minimum of every 4 hours if in continuous use or as needed. For manual sanitization ensure surface of cutting board maintains contact with sanitizer solution of 100ppm chlorine for 30 seconds or 200ppm quat ammonia for 1 minutes [COS] Cutting boards were switched out with clean cutting boards and placed in back area to be washed in 3-comp sink.
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, Jan 7, 2026 · Original Source