ROUTINE INSPECTION
Chlorine in the dishwasher measured at 10pp. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
In the 3- door reach-in, observed hard boiled eggs, cooked sausages being cooled in covered containers. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
FOLLOW-UP INSPECTION
This is a follow up inspection to the routine inspection conducted on 5/29/25 during which facility was closed due to hot water not being available. Hot water is restored and measured at 120F from 3-comp sink and food prep sink faucets. Water at the kitchen and restroom hand sinks was measured above 100F. Facility is okay to operate.
ROUTINE INSPECTION
Facility is closed due to lack of hot water. Facility shall cease operation until an adequate supply of hot water is restored.
Placard was taken down and not posted in public view. [CA] The placard shall not be defaced, marred, or camouflaged.
Hot water is not available in the facility. Manager stated the water heater is down in the whole building. [CA] Facility shall cease operations until hot water is restored.
Accumulation of debris below the dishwasher. [CA] Clean and sanitize routinely.
Kitchen does not have sufficient lighting near the warewash area. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
Milk, cheese, yogurt held inside the upright refrigerator measured between 44F-47F. Manager stated he checked the temperatures this morning and measured everything below 41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Ambient temperature in the 3 door refrigerator measured at 45F. Shelving inside the unit is deteriorated and rusty. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Equipment shall be kept clean and in god condition.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.