Routine Inspection
Oct 9, 2026
3 recorded violations
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Chlorine sanitizer in mechanical warewash machine measured at 0 ppm. Ayusha changed out the sanitizer bottle as it was empty. Chlorine still read at 0 ppm. [CA] Ensure chlorine measures at 50ppm in the mechanical warewash machine.
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
Cut cooked chicken measured between 119-130F in the well across the grill. Per grill cook, they finished cutting the chicken within 20 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Service manager, Ayusha, instructed grill cook to reheat the chicken on the grill to 165F and then place in the steam table.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
There is a trench extending from the mop sink, through the main walkway of the back warewash/storage area, and office that is covered with plywood. There are gaps still exposing the trench, pipe, and soil despite the plywood. Per PIC Ayusha and field leader Clerence, the pipe repair has been completed and are waiting for concrete to be poured and tiles installed. Per Clerence, they cannot conduct the work during the weekend due to a San Jose City ordinance regarding noise. Clerence stated they have repairs scheduled for Monday, October 12th. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. A follow up inspection will be conducted to verify repairs are completed.
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, Oct 9, 2026 · Original Source