Routine Inspection
Aug 5, 2025
3 recorded violations
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Final rinse temperature for dish machine measured at 120F. No active warewashing at the time of the inspection. [CA] Water in the rinse cycle must be at or above 171°F for 30 seconds in the high temperature dishwasher.
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
Lack of testing equipment for high temperature dish machine. [CA] Provide testing equipment of high temperature dish 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
Demonstration of knowledge; food safety certification
Inspector’s Notes
*Repeat violation Lack of food handler card for one employee. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 record from Santa Clara County Department of Environmental Health, Aug 5, 2025 · Original Source