Routine Inspection
Feb 11, 2026
11 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Observed a phone stored on a towel on the meat slicer. 2. Observed tools stored among dishes at the back preparation area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed a food worker pick an object off of the ground, touch a garbage can, and subsequently resume food preparation. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] The food worker was directed to stop their task, remove their gloves, and wash their hands at the hand washing sink.
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
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed live fruit flies throughout the bar and back warewashing areas. 2. Observed dead adult cockroaches on the floors in the corners of the hard to reach areas below the bar. No evidence of live cockroach activity was observed at this time. It was discussed with the owner that a monthly pest control service is performed. [CA] Food facility shall be kept free of cockroaches and non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Nonfood contact surfaces clean
Inspector’s notes
Remove/clean the accumulation of grime from the non-food contact surfaces of the ice machines. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
A food worker was unable to show proof of a valid food handler card or food safety manager certificate. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed a food employee drink a beverage from an opened cup at the back preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multiple knives wedged between the preparation tables and cold top coolers. [CA] Clean equipment and utensils shall be stored in a manner to prevent contamination of the food contact surface. [COS] The knives were relocated to the three compartment sink to be cleaned and sanitized.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Remove/clean the accumulation of grime/debris from the floors throughout the bar, including the corners of the hard to reach areas. [CA] Walls and/or floors in food preparation area shall be kept clean.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Access to the handwashing sink adjacent to the three compartment sink by a broken down cardboard box pressurized beverage cylinders. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The objects were relocated at this time to allow proper access to the hand washing sink.
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
Toxic substances properly identified, stored, used
Inspector’s notes
Observed filled chemical spray bottles to be unlabeled at the back warewashing area. [CA] Chemicals once removed from original container shall be labeled with common name.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured one container of mashed potatoes between 124F - 140F at the steam table, double stacked in an additional metal insert, and one container of meat sauce between 121F - 146F. The person in charge stated the items were heated on the stove and placed in the unit less than 1 hour prior. [CA] PHFs shall be held at 135F while hot holding. [COS] The violation was corrected by reheating the above items to above 165F.
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, Feb 11, 2026 · Original Source