Routine Inspection
Aug 19, 2025
9 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unsecured personal drinks stored in multiple prep line units and in bar cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
No consumer advisory provided for raw or undercooked foods. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items on the menu that are raw or undercooked.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Single use towel dispenser and hand soap dispenser are installed on the wall at the prep sink station. [CA]: Single use towel and soap dispensers shall be installed at the hand wash area (located at 2 comp sink at this facility) to prevent potential contamination. Ensure employees are not hand washing at prep sink station.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* Missing testing method for measuring Chlorine sanitizer level. [CA]: Provide a testing method for Chlorine sanitizer (for ex: test strip). Ensure 50 ppm of Chlorine sanitizer is maintained at dish machine or 100 PPM of Chlorine sanitizer for manual ware-washing/sanitizing at all times.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* Food handler training certificates not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Dishwasher employee handled dirty dishes with gloved hands, rinsed hands with water only (no hand soap) using the spray nozzle at 2 comp sink, then proceeded to handle clean dishes without properly removing gloves and washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to properly remove gloves and wash hands with warm water and soap. Contaminated dishes were re-washed and re-sanitized.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Food (cut tomatoes, burrata, proscuitto, bruschetta) measured between 45F - 48F at the prep line unit close to the walk in cooler. PIC stated PHFs were relocated from the walk in cooler to the unit approximately 3 hours prior to measurement. Ambient temperature of unit per thermostat stated 46F. Unit's lid propped open even during non active food preparation. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to walk in cooler to cool down.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dish machine is dispensing approximately 25 ppm of Chlorine sanitizer. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. Assess/adjust/repair unit as needed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line unit's ambient temperature (located nearest to walk in cooler) found at 46F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is properly working.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source