Routine Inspection
Jan 20, 2026
3 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* 1. In prep line cooler 1 top wells/inserts, cut tomatoes measured at 45F, mozzarella cheese measured at 48F, ranch measured at 47F. PIC stated all food items were placed in the unit 2 hours prior to measurement. 2. In prep line cooler 2 top wells/inserts, ranch to-go cups on the top measured between 53F. Ranch observed over stacked and stored past the fill line of the metal inserts. PIC stated ranch was placed in the unit approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discontinue overfilling metal inserts. [SA]: All food items that were out of temperature were relocated to other functioning units to rapidly cool down. Note: PHFs in the reach in portions of the prep line units measured in approved temperatures. Monitor unit and maintain lids/covers of units closed when not conducting food preparation.
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
Accumulation of grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 20, 2026 · Original Source