Routine Inspection
Sep 16, 2026
9 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in warewashing area partially obstructed. [CA] Adequate facilities for handwashing shall be provided and 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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee touching raw burger patty and then about to touch clean items without washing hands. This department intervened and instructed employee to wash hands to prevent contamination. [CA] Employees are required to wash their hands and/or change their gloves: before beginning work; before handling food or clean equipment/utensils/linens; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after coughing, sneezing, using tissue, using tobacco, eating, or drinking; after using the restroom; any time that contamination may occur. [COS] Employee was instructed to wash hands before changing tasks.
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
Two chef knives were being improperly stored wedged between shelving and wall at cook line. [CA] Multi-use utensils shall be stored in an approved manner. [COS] PIC removed the knives, washed them, and stored them on knife rack.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Employees are using wooden cutting boards with deep grooves and raw, untreated edges. [CA] Food contact surfaces shall be smooth; free of open cracks, inclusions, pits, and imperfections; accessible for cleaning.
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
Drain hoses near taps in bar extend into floor sink. [CA] Drain lines must be at least 1" above the floor sink or at a height twice the diameter of the drain in order to prevent backflow.
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
Food in good condition, safe, unadulterated
Inspector’s notes
Mold-like growth inside ice machine behind bar with condensation dripping into consumable ice. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC discarded ice and cleaned and sanitized the ice machine.
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
Proper hot and cold holding temperatures
Inspector’s notes
Multiple items on the left side of the cold prep counter measured out of temperature. Blue cheese, brie, sliced pepper jack, and sliced cheddar measured between 44F and 48F. Upon further inspection, the under counter refrigerator directly below the cheese was found to be overstocked with deep pans of raw burger patties, preventing proper air flow to cool the prep counter above. [CA] Potentially hazardous food shall be held at or below 41F or at or above 135F. [COS] Employees were instructed to remove the burger patties and put them into shallow pans to allow airflow around the food to ensure proper cooling of the food and prep counter.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Two employees had expired food handler cards. [CA] Employees must maintain a valid food handler card for the duration of their employment at the facility.
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
Food separated and protected
Inspector’s notes
Observed raw shelled eggs stored above ready to eat foods on top shelf of standing refrigerator near warewash area. Observed frozen raw meats stored above and with ready to eat chicken cutlets in standing freezer in storage closet. [CA] Products of animal origin shall not be stored above 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 record from Santa Clara County Department of Environmental Health, Sep 16, 2026 · Original Source