ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Mar 3, 2026
Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine in the undercounter dishwasher measured at 0 PPM. Per PIC, they had already called the technician to service the unit.
Note: No active warewashing was taking place.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[COS] A chlorine solution at 100 PPM was prepared in the three compartment sink for manual warewashing until unit is repaired.
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.
The thermometer in the single door prep cooler is marking 5 degrees cooler.
[CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Facility is prepackaging orange salsa that lacks labeling requirements.
[CA] Food prepackaged in a food facility shall bear a label with the following:
1) common name of the food
2) list of ingredients in descending order of predominance by weight
3) quantity of contents
4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Pico de gallo, shredded cheese, chorizo, and other PHFs in the one door prep cooler and two door prep cooler were measured between 42-48F. Ambient temperatures of each unit were measured above 45F. Per cook, all items were moved into the cooler about 2 hours prior. All items were cold in the center and warmer around the edges.
Note: per PIC, they had all units serviced a few days ago.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC check temperature dials and adjusted settings. Ambient temperatures were reduced to 39F and 35F respectively. PHFs were uncovered to rapidly 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.
Dumpster lid maintained open.
[CA] Dumpster lids shall be kept closed to prevent the intrusion of vermin.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
1. Expired permit is posted.
[CA] The current health permit issued by this department shall be posted in a conspicuous place in the food facility.
2. Employee handwash signs are not posted in the restroom.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
1. Chlorine sanitizer concentration in dishwasher measured < 50 ppm.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
2. Table-mounted can opener blade observed to have brown buildup.
[CA] Clean and sanitize regularly to prevent accumulation of soil.
3. Soda gun observed to have brown buildup on nozzle.
[CA] Clean regularly and maintain.
4. Ice machine observed to have brown buildup on interior panels.
[CA] Clean regularly and maintain.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Prep unit adjacent to steam table is unable to keep PHF at or below 41F. Ambient measured 47F.
[CA] Repair or replace unit.
2. Gasket on the left door of the 2 door reach-in is in disrepair.
[CA] Repair or replace gasket.
3. Rubber spatula observed to be chipped in multiple locations.
[CA] Equipment shall be maintained in good condition, so as not to allow foreign objects into food. Replace spatula.
4. Container used to store chips located on top of 2 door reach-in is cracked, and is not food grade.
[CA] Containers shall be food-grade or equivalent, and shall be maintained in good condition.
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.
1. Chorizo measured 47F in the (under) prep unit adjacent to the steam table. Per one of the cooks, chorizo was cooked approximately one week ago.
2. Repeat Violations: Raw shell eggs measured 50F and shredded cheese measured 55F in the (upper) prep unit inserts in the prep unit next to the steam table. Per the PIC, eggs had been placed in the prep unit > 4 hours ago.
[CA] PHF shall be held at or below 41F.
[COS] Chorizo, raw shell eggs, and cheese (in the upper prep unit) were VC&D. See VC&D report.
____________
Minor violation: Pico de gallo measured 45F (upper prep insert), flour + egg mix measured 46F, and raw chicken measured 46F (lower prep unit). Per the PIC, these items had been placed into the prep unit < 4 hours prior.
[CA] PHF shall be held at or below 41F.
[COS] PHF relocated to walk-in.
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.
1. Handwash sink in the kitchen observed to have plates and a bowl inside.
[CA] Handwash sink shall be used for no other purpose than hand washing.
2. Soap dispenser at bar area is empty. Pump soap bottle was available.
[CA] Soap shall be provided in permanent dispenser.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Keys observed on counter in the kitchen area. First aid kit stored directly over food storage/food prep area.
[CA] Personal items shall be stored away from food prep/food storage areas.
[COS] PIC relocated both items.
2. Unused oven located on a counter in the kitchen area.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Unlabeled chemical observed on chemical rack underneath 3 compartment sink.
[CA] Chemicals shall be labeled with their common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Chlorine sanitizer in wiping cloth bucket measured < 100 ppm.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Per the PIC, alcohol bottle in the bar area is refilled and reused.
[CA] Single use containers shall not be reused.
2. Observed handle of tongs in direct contact with chips in the front service area.
[CA] Handle shall be not be stored in direct contact with food.
3. Multiple CO2 canisters in the bar area are not secured.
[CA] Chain or otherwise secure CO2 canisters.
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.
Repeat Violation: Food buildup observed on the floor under cook-line, and on shelves that cutting boards are stored on.
[CA] Nonfood contact surfaces shall be kept clean.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source
Follow-Up Inspection
Feb 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 21, 2025 · Original Source
Follow-Up Inspection
Feb 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 14, 2025 · Original Source
Routine Inspection
Feb 14, 2025
Closed
The health department recorded a closure at this inspection.
7 recorded violations
criticalCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
In the bar area, at the floor sink near the ice machine, the floor sink was not draining and backing up. PIC tried to use a snake but the floor sink did not start to drain.
Note: Ice machine waste pipe had an appropriate air gap.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Contact this office to schedule a follow up inspection at (408) 918-3400.
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.
In the kitchen area, at the two door upright cooler, various PHFs that were left over night measured at over 41°F.
2. In the kitchen area, at the one door prep cooler, shredded cheese and pico de gallo were observed to be measured at over 41°F at 1:00 pm. Per staff they placed the items in the cooler at opening ~10:30 am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Items were VC&D. See VC&D report.
[SA] 2. PIC agreed to time mark the items and discard after 4 cumulative hours. Recommend storing PHFs further away from the steam table side.
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.
In the kitchen area, at the cookline, equipment have accumulation of grease and food debris.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
In the bar area, in the two door upright cooler, two small dead flies were observed on the plastic mats of the shelving.
[CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean the area.
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.
1. In the kitchen area, at the only hand wash station, there were no paper towels available.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Staff restocked the dispenser at time of the inspection.
2. In the bar area, at the only hand wash station, there was no soap available in the dispenser.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[SA] Staff were able to provide a pump bottle of soap.
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.
In the walk in cooler, at the top shelf, raw eggs were stored above ready to eat foods.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. In the kitchen area the two door upright cooler is not maintaining PHFs at 41°F or below.
2. In the kitchen area the bottom section of the one door prep cooler is pooling water.
[CA] Ensure to maintain all equipment clean and in good repair. Repair, service, or replace the affected equipment.
[COS] 1. PIC adjusted the thermostat and ambient temperature of the cooler dropped to 40°F.
3. Facility has two non ANSI microwaves in the kitchen.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.