Routine Inspection
Apr 21, 2026
9 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Dead German cockroaches observed on the floor underneath the ice machine. *No other evidence of cockroaches observed* [CA] Clean and sanitize area of dead cockroaches or old droppings.
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
Proper hot and cold holding temperatures
Inspector’s notes
House made ranch dressing measured 58F, mint chutney measured 56F, and cheese measured 59F while maintained in improper ice baths on a prep table across from the cook-line. Melted cheese and heavy cream mixture measured 109F while maintained on a metal rack on top of the grill. Per staff, it had been heated and placed into hot holding approximately 1.5 hours prior. Staff state that they cannot maintain it at 135F or above due to quality reasons. *Note: Recommend subjecting item to time as a public health control (4-hour rule). Potentially hazardous foods, including paneer, grilled vegetables, and mozzarella measured between 45F and 49F while maintained in the upper prep cooler at the cook-line. Potentially hazardous foods, including kimchi and pooled eggs measured between 45F and 47F while maintained in the prep cooler directly across from the cook-line. Per staff, items had measured at 41F prior to the start of service. Diced chicken and curries measured between 44F and 48F while maintained in the upper portion of the prep cooler in the corner of the preparation area. Ambient of the upper portion of the unit measured 47F via probe. Per staff, items had been placed into the upper portion of the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Ranch and cheese relocated to the walk-in cooler. Cheese/heavy cream mixture to be used or discarded by the end of lunch service. Potentially hazardous foods in the upper portion of the prep cooler in the corner of the preparation area relocated to the lower portion.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher in the kitchen while not in active use. [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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels stored outside the dispenser of the hand sink at the back kitchen area. Wall-mounted dispenser observed inoperable. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Accumulation of brown buildup on the ceiling above the crepe maker *Note: Crepe maker lacks any form of overhead ventilation. Accumulation of black growth and debris on the wall underneath the three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu lacks a consumer advisory for steaks and burgers served raw/undercooked. [CA] Provide consumer advisory (disclosure and reminder) for the sale of raw or undercooked animal-derived foods.
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
Proper cooling methods
Inspector’s notes
Cooked chicken wings measured 44F and 47F while maintained in plastic bags in the walk-in cooler. Per staff, they had been cooked earlier today, approximately 4.5-5 hours prior, and had been cooling since. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. *Note: Recommend not maintaining chicken in plastic bags during the cooling process, or else placing items in an ice bath to facilitate proper cooling temperature thresholds. [COS] Chicken was unbagged to facilitate cooling.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee touched the outside of a trash can, then proceeded to handle a pizza. Employee picked up a visibly soiled wiping cloth from the floor, placed it on top of the two-door under-counter freezer, then attempted to resume food preparation before being stopped. Employee observed rinsing hands in the preparation sink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Preparation sink shall not be used for hand washing.
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: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient of the top well of the prep cooler in the corner of the kitchen area measured 47F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below during all hours of operation.
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, Apr 21, 2026 · Original Source