Routine Inspection
Oct 7, 2026
6 recorded violations
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
In the warewashing sink, measured quaternary ammonia sanitizer at 100ppm. No active warewashing observed at the time of inspection. [CA] Manual sanitization shall be accomplished by contacting a sanitizing solution at the appropriate concentration, such as quaternary ammonia sanitizer at 200ppm for one minute. [COS] PIC added more quaternary ammonia tablets into sanitizing compartment. Quaternary ammonia concentration remeasured to 200ppm.
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
*** MAJOR 1. In the steam table, cooked red sweets made from wheat and sugar measured 100F. Per PIC, sweets were removed from cooler two hours prior. *** MINOR 2. On the flat top grill, measured cooked chicken at 132-133F. Chicken had finished cooking to 195F at the start of inspection, and was left in ambient temperature. [CA] Potentially hazardous foods shall be held at 41F and below, or 135F and above. [COS] 1. PIC shall serve sweets for four hours from the time it was removed from temperature control. Any remaining sweets shall be discarded by the fourth hour. 2. PIC transferred chicken to steam table. Chicken remeasured to 135F.
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
Approved thawing methods used; frozen food
Inspector’s Notes
At the food prep sink, observed bag of frozen chicken thawing in ambient temperature. Per PIC, chicken was removed from freezer at the start of the inspection. [CA] Food shall be thawed within 2 hours under refrigeration, completely submerged under cold running water, in a microwave oven, or during the cooking process.
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 separated and protected
Inspector’s Notes
In the two door upright cooler, observed raw chicken stored above ready to eat foods. [CA] Foods shall be separated and protected from cross contamination. Store raw meat and animal products below ready to eat foods.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Wiping cloths: properly used, stored
Inspector’s Notes
In the front of the facility, observed wiping cloths stored on storage bins. [CA] Wiping cloths when not in use shall be stored in a sanitizing bucket with sanitizer at the appropriate concentration, such as quaternary ammonia sanitizer at 200ppm.
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 cooling methods
Inspector’s Notes
In the upright 2 door cooler, measured lamb at 43F. Per PIC, lamb was cooked and placed in cooler the night prior. [CA] Potentially hazardous foods shall be rapidly cooled from 135F to 70F in two hours, and from 70F to 41F in four hours. Cooling shall be done by separating food into smaller portions, using shallow containers, adding ice as an ingredient, using an ice bath, and stirring frequently. [SA] Lamb was voluntarily discarded by PIC.
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 7, 2026 · Original Source