Follow-Up Inspection
May 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 5, 2025 · Original Source
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
May 1, 2025
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Raw pooled eggs in ice bath measured 52F, raw pooled eggs (whites only) in ice bath measured 57F and raw shelled eggs next to stove measured 68F. Per PIC, they had been out for one hour. Ice in ice baths was only on the bottom of the container with no water added. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice and water were added to ice bath to cool eggs back down. Raw shelled eggs were placed into refrigeration. Discussed TPHC for raw shelled eggs with PIC and provided forms. Minor: PHF in walk in fridge measured 44F. Per PIC, temperature taken two hours prior to temperature measurement was 40F. Ambient air of walk in fridge measured 44F. After closing door to walk in fridge and keeping the door closed, the temperature measured 38F. [CA] PHFs shall be held at 41F ro below or 135F or above.
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 temperatureminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowl used as a scoop in the bulk chicken stock container. Observed handle of pitcher used in bulk flour container in contact with flour. [CA] Provide scoops with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed knives stored in between preparation unit and the table. [CA] Ensure that utensils are stored where the working end is protected from contamination. CO2 container was not chained to a rigid structure in the bar. [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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed mold like substance on interior panel of ice machine, observed water in contact with mold like substance dripping onto ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice was discarded from inside the machine, the machine was cleaned and sanitized. Minor: Observed equipment stacked after sanitizing so that the interior of the containers were not able to air dry. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washing dirty dishes wearing gloves rinsed hands in the hand wash sink and then went to handle the sanitized equipment. District inspector stopped employee, instructed to remove gloves and wash hands with soap and water prior to handling sanitized equipment. [CA] Ensure that gloves are removed, hands are washed with soap and water prior to changing tasks to prevent the risk of contamination.
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 record from Santa Clara County Department of Environmental Health, May 1, 2025 · Original Source
Routine Inspection
Jan 8, 2025
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Mold-like substance observed inside of soda nozzle in the bar. [CA] Routinely clean and sanitize bar soda nozzle to prevent buildup.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the salad preparation refrigerator, disposable condiment cup being used as scoop for ranch dressing. [CA] Provide scoop/ladle for dressings. Endure scoop/ladle handles are stored in such a way that the handle does not come in direct contact with food to prevent contamination.
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 issuesminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Kitchen staff is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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, Jan 8, 2025 · Original Source