Routine Inspection
Jul 10, 2025
5 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Observed open area of ceiling around hood ventilation shaft to be stained with excessive grease buildup. [CA] Clean and maintain. 2. Cardboard is being used to line the front of the wall of the walk-in. [CA] Discontinue the use of cardboard to line the wall of the walk-in.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Table-mounted can opener blade observed to have brown buildup. [CA] Food contact surfaces shall be cleaned regularly to prevent the buildup of old food and the potential for the growth of harmful microorganisms.
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
In the prep unit (under counter reach-in) across from the cook-line, sliced tomatoes measured 57F. Per the PIC, the tomatoes were cut over 4 hours ago. [CA] PHF shall be held at or below 41F to prevent the growth of potentially harmful bacterial microorganisms. [COS] Sliced tomatoes were VC&D. See VC&D report. _____________ Minor violations: Multiple PHF's measured at less than 41F in various cold-holding units: - Cheese (multiple typings) measured in the range of 46F-48F in the upper prep unit (inserts) in front of the walk-in - Beef tartar, cilantro dressing measured in the range of 44F-46F in the bottom of the prep unit in front of the walk-in [CA] PHF shall be held at or below 41F to prevent the growth of potentially harmful bacterial microorganisms. [COS] All PHF in the prep unit relocated to the 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.
More about food kept at an unsafe temperatureOfficial wording
Food in good condition, safe, unadulterated
Inspector’s notes
In the prep unit (under) reach-in across from the walk-in, cake observed to have black, mold-like growth on it. [CA] Moldy food shall be discarded. [COS] PIC discarded cake.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
Multiple frozen items observed to be thawing on the counter-top in the kitchen area: - Salmon - Veal - Bread pudding [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. [COS] PHFs relocated to walk-in for thawing.
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 record from Santa Clara County Department of Environmental Health, Jul 10, 2025 · Original Source