Sanitizer test strip is now available Line cooler is at 41F now. Sanitizer in the three-compartment sink 100 ppm now. Items remaining: Some food handler cards not available for review Hot water at 101F. Hot water is provided from central water heater location by the mall. Work with the mall management to obtain 120 F or warmer.
FOLLOW-UP INSPECTION
Sanitizer test strip is now available Line cooler is at 41F now. Sanitizer in the three-compartment sink 100 ppm now. Items remaining: Some food handler cards not available for review Hot water at 101F. Hot water is provided from central water heater location by the mall. Work with the mall management to obtain 120 F or warmer.
ROUTINE INSPECTION
You are scheduled for a follow-up inspection on 04/29/26. There is no charge for this follow-up inspection. However, failure to comply will result in a second re-inspection charged at $282.00 and for all related follow-up inspections thereafter.
REPEAT VIOLATION Food handler cards are not on file [CA] Keep all required certificates on file.
REPEAT VIOLATION No paper towel in the hand sink dispenser [CA] Keep all dispensers supplied - Corrected
REPEAT VIOLATION No sanitizer detected in the three-compartment sink [CA] Maintain 200 ppm quat sanitizer residual in the sink - Corrected i
REPEAT VIOLATION Lack quat test strips [CA] Provide quat test strips and check levels daily.
Line cooler at 46F [CA] Monitor and maintain at 41F
REPEAT VIOLATION Hot water at 102F [CA] Maintain hot water at 120F or warmer
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
ROUTINE INSPECTION
Lack quat test strips [CA] Provide quat test strips and check levels daily.
No sanitizer detected in the three-compartment sink [CA] Maintain 200 ppm quat sanitizer residual in the sink - Corrected i
Hot water at 107F [CA] Maintain hpt water at 120F or warmer
No paper towel in the hand sink dispenser [CA] Keep all dispensers supplied - A stack by paper towel is by the dispenser
Food safety certificate and food handler cards are not on file [CA] Keep all required certificates on file.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.