Routine Inspection
Dec 3, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured pepperoni pizza, mediterranean chicken, cous cous, onion rings, fries below 135F on hot plate counter and yogurt/dill sauce at 50F in ice bath at front servery. [CA] Maintain potentially hazardous foods 135F and above or 41F and below. [COS] Food time marked and will be discarded within 4 hours (2 pm). Note- discussed with Chef to add these stations to their Time as a Public Health Control log book or time mark on sneeze guard with date and time 11a-2p.
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
Hot and cold water available
Inspector’s notes
Measured water at hand sink next to pizza station at 96F. [CA] Maintain a minimum of 100-108F water temp for automatic combination faucets.
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 record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source