Routine Inspection
Mar 23, 2026
8 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee drink without a lid on food equipment storage shelf. [CA] Ensure that drinks are covered and stored away from food equipment and food to prevent contamination.
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
Wiping cloths: properly used, stored
Inspector’s notes
Observed many wiping cloths stored on counters throughout preparation area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Poached eggs in hot holding measured 103F. Per PIC, they had been cooked 15 min prior. Potatoes in container under flat top measured 55F. Per PIC, they had been out for 20 minutes. Hollandaise sauce in hot holding unit measured 129F-136F. Diced tomato in cold holding insert measured 53F to 55F. Per PIC, the tomatoes had been diced 15 minutes prior to temperature measurement and placed into cold holding insert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Poached eggs will be used or discarded within 4 hours. Potatoes were placed back into walk in refrigerator to cool back down. Hollandaise sauce will be time marked to be discarded after four hours. Diced tomatoes in cold holding insert were placed into walk in fridge to cool down. Ensure that preparation unit is used to maintain temperatures not cool items down.
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
Hot and cold water available
Inspector’s notes
Warm water at restroom handwash sink measured up to 95F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
CO2 container in bar was not fastened to a rigid structure. Observed two chained and one unchained CO2 containers in back. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handle/tie on apron while wearing gloves, employee then went back to cooking/handling utensils and food without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after handling soiled or personal equipment.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine measured 0ppm at mechanical warewash. Per PIC, container was empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 separated and protected
Inspector’s notes
Observed raw shelled eggs stored on top of containers with biscuits and salsa. [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 record from Santa Clara County Department of Environmental Health, Mar 23, 2026 · Original Source