Routine Inspection
Aug 11, 2026
7 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Lack of paper towels in some of the paper towel dispensers at the handwash sinks. Napkins used instead of paper towels in some of the paper towel dispensers. Loose napkins were observed nearby the paper towel dispenser. [Corrective Action] Ensure paper towel dispensers are always stocked with paper towels. 2. Handwash sink at the cookline observed completely blocked by a shelf. Nearby handwash stations available. [Corrective Action] Ensure handwash stations are always easily accessible.
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
Hot and cold water available
Inspector’s notes
1. Hot water at the 4 compartment sink at the bar was measured at 112 degrees Fahrenheit. [Corrective Action] Ensure hot water at the 4 compartment sink is provided at a minimum temperature of 120 degrees Fahrenheit. 2. Warm water at the automatic faucets at the handwash sinks in the restrooms were measured at 76 degrees Fahrenheit. [Corrective Action] Ensure warm water is provided at a temperature between 100 - 108 degrees Fahrenheit.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Ceiling panel missing in the dough prep room. [Corrective Action] Install the ceiling panel. 2. Cove base tile observed separated from the wall in the dough prep room behind the large dough mixer. [Corrective Action] Maintain wall in good condition.
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
Proper hot and cold holding temperatures
Inspector’s notes
Feta cheese in the 4 drawer prep cooler was measured at 49 degrees Fahrenheit in the 4 drawer prep cooler. The container of feta cheese was observed to be stored on top of the inserts. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Do not store Potentially Hazardous Foods on top of the inserts.
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 separated and protected
Inspector’s notes
Raw meat stored above vegetables and ready-to-eat foods in the walk-in cooler. [Corrective Action] Store raw meat below vegetables and ready-to-eat foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed tandoori oven, 4 burner stove top, and 2 single stock pot burners added to the cookline. [Corrective Action] Ensure all new equipments are approved by the Plan Check Program at this department before using. Submit Plan Check application for the use of the tandoori oven, 4 burner stove top, and the 2 single stock pot burners within one month.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Water leak observed from the drain pipe under the 4 compartment sink at the bar. [Corrective Action] Repair to stop the leak.
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, Aug 11, 2026 · Original Source