Routine Inspection
Oct 6, 2026
9 recorded violations
Official Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
1.Missing ceiling panel above dry storage area located in right corner. [CA] Repair ceiling panel to prevent pest harborage. 2. Missing/damaged tile underneath food prep sink. [CA] Repair damage tiles with smooth, nonabsorbent, and easily cleanable surface. 3. FRP on wall unsealed on fry storage wall near office. [CA] Properly seal/repair fiber reinforcement on walls to prevent pest harborage.
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 contact surfaces clean, sanitized
Inspector’s Notes
Sanitizer quaternary solution measured 100ppm at 3- compartment sink. Note: No active warewashing at the time. [CA] Maintain chemical solution for manual warewashing at 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for 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
Proper reheating procedures for hot holding
Inspector’s Notes
5. Cheese measured 98F in hot holding unit. Note: PIC stated cheese was brought out to warm at 9:30am. [CA] For heating foods to serve, PHFs should be held at at 135°F or above. [SA] PIC turned up heat setting on warming unit to maximum.
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 storage: food storage containers identified
Inspector’s Notes
1.Boxes of food on floor in walk in in freezer. 2. Boxes of food contact items on floor near dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Test strips for quaternary sanitizer were expired. [CA] Provide accurate non-expired testing strips for monitoring sanitizer solution.
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
Permits available
Inspector’s Notes
Expired permit not displayed in public view. [CA] A valid health permit issued by this department shall be posted in a public view.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Demonstration of knowledge; food safety certification
Inspector’s Notes
Manger's food safety certificate not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Proper hot and cold holding temperatures
Inspector’s Notes
1. Cheese sauce in metal container held in ambient measured 53F. Note: PIC stated cheese sauce was taking out of cooler an hour ago. [CA] PHFs shall be held at 41°F when cold holding. [SA] Add ice to fill level of metal container for proper cold-holding. Monitor temperature with thermometer. 2. American slice cheese (2lbs) in prep cooler near grill measured 57F. Note: PIC stated cheese has been there since last night . [CA] PHFs shall be held at 41°F when cold holding. [COS] Voluntarily Condemned & Destroyed, item thrown in trash. 3. Chicken popcorn nuggets found in ambient on fry line measured 58F. Note: PIC stated item has been there since last night . [CA] PHFs shall be held at 41°F or below or at 135°F or above. After cooking, PHFs should be held at 135°F when hot holding for immediate serve. Advised PIC to use a time log for cooked chicken to be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Voluntarily Condemned & Destroyed by throwing in trash.
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
Thermometers provided, accurate
Inspector’s Notes
Missing thermometer in walk-in freeze, cooler, and 1-door prep fridge. [CA] Provide thermometers in all cooling units.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source