Routine Inspection
Mar 3, 2026
5 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
In the kitchen area, at the handwash station, observed a lack of hot water due to turned off hot water knob. [CA] Ensure hot water at the handwash station is provided between 100F and 108F.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash machine, measured chlorine sanitizer at less than 10 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the front counter handwash station, observed napkins provided as paper towels. [CA] Ensure a paper towel dispenser is installed and paper towels provided to allow for proper handwashing.
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
In the kitchen area, measured diced tomatoes and cut cherry tomatoes at 49F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator placed containers in an ice bath to facilitate proper holding temperatures.
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 in good condition, safe, unadulterated
Inspector’s notes
At the bar, observed a bottle of bourbon with fruit flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded bottle of bourbon.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Mar 3, 2026 · Original Source