Routine Inspection
Mar 13, 2026
6 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured dish plate thermometer for the high temp dishwasher at 153F while employee was using the dishwasher. [CA] Food surfaces shall be cleaned and sanitized with a dish plate thermometer reaching 160F at all times. [COS] The dishes were re-sanitized in unit. Measured 0 ppm chlorine at glass dishwasher. Chlorine sanitizer was empty (less than 1/4 full). [CA] Check unit daily to ensure 50 ppm chlorine is reached. [COS] Santizer bottle was replaced with a new one.
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
A few soiled wiping cloths on prep counter. [CA] Store wiping clots in sanitizer bucket between uses.
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
Plastic to go container used as scoop for dry ingredients. [CA] Replace with a multi-use scoop with a handle.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured grilled tomatoes at 70F in a container on counter stove/grill. [CA] Potentially hazardous food shall be maintained 41F and below and 135F and above. Discussed time marking item and discard after 4 hours.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand sink across from the bread/bakery prep station found blocked by crates and dirty dishes in sink. Lack of soap dispenser available. [CA] Keep hand sink fully stocked at all times.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of irreversible temperature labels for the high temp dishwasher. [CA] Provide a dish plate thermometer or sticker temperature labels and test daily at 160F.
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, Mar 13, 2026 · Original Source