Routine Inspection
Aug 8, 2025
3 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at 3 comp sink measured at 108F. [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.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Multiple small flies observed around 3 comp sink at bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Proper reheating procedures for hot holding
Inspector’s notes
In the food warmers, multiple Potentially Hazardous Food (PHFs) such as chili (measured at 109F) and meatballs (measured at 121F) were actively being reheated in the food warmers. Per staff, PHFs were placed into the warmer to reheat approximately 50 minutes prior to measurement. [CA]: Potentially Hazardous Foods that were cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165F for 15 seconds in an approved reheating equipment prior to hot holding food at 135F or above. [COS]: Food items were reheated to at least 165F for at least 15 seconds in the microwave.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Aug 8, 2025 · Original Source