Routine Inspection
Oct 8, 2026
3 recorded violations
Official Wording
Wiping cloths: properly used, stored
Inspector’s Notes
Wiping cloths are stored on prep surfaces throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - 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
Nonfood contact surfaces clean
Inspector’s Notes
Handles to refrigerators and sides of prep insert have food spatter and debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
1. Beans were measured at 120F in hot holding unit. 2. Rice was measured at 125F in hot holding unit. Per PIC, items were placed in hot holding unit less than two hours prior to inspection. [CA] PHFs shall be held at 135°F or above. [COS] Items were reheated to 165F and placed back into hot holding.
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 record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source