Routine Inspection
Jan 30, 2026
6 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Scoop handle is left in the ice at the service line and the bar [CA] Keep the handle out of the ice 2. Bar gun nozzle shows heavy buildup [CA] Clean and sanitize the nozzle
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack thermal indicator or thermometer to check the dishwasher rinse temperature [CA] Provide thermal indicator or thermometer to check the dishwasher rinse temperature
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
Right line cooler 45F and left line cooler 46F [CA[ Monitor coolers and maintain at 41F or colder
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
Dishwasher rinse temperature 135F [CA] Monitor and maintain rinse temperature 160F or warmer. Call for immediate service [SA] Sanitize items after wash in the three-compartment sink and let air dry.
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
Wiping cloths: properly used, stored
Inspector’s notes
No sanitizer detected in the wiping cloths pail [CA] Test and replace sanitizer solution regularly
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
Lack paper towel in the dish washing area paper towel dispenser [CA] Keep all dispensers supplied - Corrected
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, Jan 30, 2026 · Original Source