Routine Inspection
Nov 20, 2025
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Prep cooler on far left was measured 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]Food shall be cold chilled to 41F before placing in a prep cooler. [COS] After placing a lid food was measured 41F in an hour.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Mop was left in a dirty mop bucket. [CA] After use, dirty mop water shall be disposed off and mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. [COS]Mop was cleaned and hanged.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
One hand washing sink has a empty soap dispenser and pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Container holding food lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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 wording
Nonfood contact surfaces clean
Inspector’s notes
Spray holder in bar area had a debris. [CA] Clean deep inside of the spry holder more frequently to prevent cross contamination.
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
Compliance with shell stock tags, condition, display
Inspector’s notes
Lack chronological order for the oyester tags. [CA] All shellstock tags shall be kept in chronological order for 90 days after harvest.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Signs posted; last inspection report available
Inspector’s notes
The health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. Missing placard. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
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 record from Santa Clara County Department of Environmental Health, Nov 20, 2025 · Original Source