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In the kitchen 3 composition sink, chlorine sanitizer measured at 25ppm. No active warewashing observed. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine. [COS] Operator adjusted chlorine sanitizer, remeasured at 100ppm.
ROUTINE INSPECTION
Facility is cooking and cooling multiple food items (rice, beans, carnitas, birria and more) Facility will be reevaluated to be upgraded to risk category 3.
Water at the 3-comp sink was measured at 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks (100F).
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.