Routine Inspection
Oct 8, 2026
4 recorded violations
Official Wording
Food obtained from approved source
Inspector’s Notes
Observed 3 unlabeled prepackaged popsicles in the ice cream chest cooler. Food items were missing business name, address, common name, weight, and ingredient information. [CA] Food must be from an approved source or properly documented. Prepackaged food shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor. [COS] Items were voluntarily condemned and destroyed.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Observed holes in ceiling tiles above display refrigerators, in the center of the facility, and at the corner of the wall to the right of the cashier counter. [CA] Repair holes in structure and maintain in good repair 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
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
At time of inspection, no chlorine test strips were available to measure chlorine level in sanitizer solution. Inspector's test strips measured chlorine above the maximum level off 200 ppm on indicator scale. [CA] Chlorine test strips shall be provided to adequately measure the chlorine sanitizer used for cleaning surfaces and during manual warewashing.
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
Hot and cold water available
Inspector’s Notes
Hot water in 3-compartment sink measured 116°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet of the 3-compartment sink.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source