Routine Inspection
May 19, 2025
6 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found back door opened at time of inspection. Observed several flies in surrounding areas of opened door. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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
No rodents, insects, birds, or animals
Inspector’s notes
Found several flies in the following areas: near back door exit and near front dinning area. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.
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
Food separated and protected
Inspector’s notes
Found 2 bags of raw meat stored over produce in walk-in-cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured container of sausage holding at 120 at 3 insert warmer at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). Food shall be discarded after 4 hours, time mark provided. Minor: 1. Measured container of sliced tomato holding at44F in 1 door cold top at server station. 2. Measured container of diced sausage and shredded cheese holding at 45F in 3 door cold top at cooks line. 3. Measured container of shredded cheese holding at 47F in 2 door cold top at cooks line. 4. Measured container of hollandaise sauce holding at 130F in warmer 3 inserts at cooks line. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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
Toxic substances properly identified, stored, used
Inspector’s notes
1. Measured chlorine concentration greater than 200ppm for sani buckets throughout food facility. [CA] Maintain chlorine concentration at 100ppm. 2. Found several soiled wiping cloths sitting on cutting boards at cooks line. [CA] When not in use, store wiping cloths in sani bucket.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Found a bowl without handles used to dispense bulk spices near cooks line. [CA] Provide scoops with handle for dispensing bulk goods. 2. Found several single use containers being reused to store other food content at cooks line and walk-in-cooler. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 3. Found one loose CO2 tank at bar area. [CA] Secure CO2 tank to rigid structure to prevent from accidental discharge.
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 record from Santa Clara County Department of Environmental Health, May 19, 2025 · Original Source