View this restaurant on the map
Show interactive mapROUTINE INSPECTION
Drain pipe from ice machine extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
ROUTINE INSPECTION
Potentially hazardous foods measured at improper hot holding temperatures at the front service line. Carne asada (119F) and honey chicken (119F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food at the cook top prior to putting them back at the steam table.
Chlorine sanitizer at the dishwasher is measured at 25 ppm. Container of sanitizer connected to the dishwasher was almost empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employee changed out the container of sanitizer with a new one.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.