Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The upright cooler near the kitchen entrance is approved for prepackaged products only per equipment labeling.
[CA] The refrigerator that is approved only for prepackaged food items shall not be used to store unpackaged potentially hazardous foods, per manufacturer specifications.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
A paper cup was being used as a scooper in the bulk salt container.
[CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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.
The menu lacks a consumer advisory and disclosure for food items that are served raw or undercooked (steak).
[CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods.
Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
(c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements:
(1) Written information regarding the safety of these food items is available upon request.
(2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2026 · Original Source
Follow-Up Inspection
Oct 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 14, 2025 · Original Source
Routine Inspection
Oct 2, 2025
Closed
The health department recorded a closure at this inspection.
7 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility offers raw food (ceviche) without a disclosure.
Note: Invoice indicates salmon is fresh and not previously frozen. Inquire with provider if the salmon is able to be served raw or shall be fully cooked prior to service. Facility did not have the original packaging of the fish.
[CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods.
Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
(c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements:
(1) Written information regarding the safety of these food items is available upon request.
(2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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.
Several PHFs were found thawing at ambient temperature (whole cuts of meat, cooked chicken, sausages, etc).
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.
The facility has several structural deficienies leading to the entrance and harborage of vermin.
- Gaps around pipes under the hand wash and prep sinks.
- Untreated wood on the FRP under the prep sink.
- Cove base tiles in disrepair near the cook line.
- Holes in ceiling tiles in the kitchen.
- FRP in disrepair in the janitorial sink room.
- Gaps in the underneath areas of cabinets in the server/cashier area.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
2nd Repeat Violation: Facility has submitted plans for the dishwasher but plans have not been approved. A letter requesting revisions was sent to the facility on 3/12/25
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
[COS] Equipment was impounded. See impound report. Once plans are approved plan check will lift impoundment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Numerous small bags of reduced ixygen packaged "pearl eggplant" were found in the upright freezer. Per PIC, Channy, they are from home.
Note: The ingredient is not used on the menu.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
[COS] Items will be removed from the restaurant. Per PIC <48 hours have occurred since packaging.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Repeat Violation: The restroom door is not self-closing.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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.
1. Observed Vermin: Documented in the following areas: Live cockroaches of all life stages were found throughout the facility.
- Live nymphs were found under the handwash sink in the kitchen area near the pipe that goes into the wall.
- Live adult cockroaches were found under the prep sink near the wooden board.
- Live cockroaches of all life stages were found behind displaced cove base tiles near the prep sink and cookline area.
- Live cockroaches were found on sticky traps behind the prep cooler.
- Live cockroaches of all life stages were found in the janitorial sink room behind the displaced FRP and shelves.
- Live cockroaches were found near the cash register inside the back counter cabinets.
- Dead cockroaches were found behind the upright freezer.
- Dead cockroaches were found near electrical outlets covered in clear tape.
- A hatched ootheca was found under the three compartment sink.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: [Supervisor’s Name].
4. Notification: The person in charge during inspection, [Name], has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
The restroom door is not self-closing.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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.
REPEAT VIOLATION: Facility has yet to submit plans for the installed dishwasher machine noted during the previous routine inspection.
[CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department within two weeks (12/31/2024). Failure to comply may result in further enforcement actions from this department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
REPEAT VIOLATION: Water at the restroom hand sink was measured at 120°F through a premixed faucet.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.