Routine Inspection
Nov 7, 2025
6 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water to the handwash sink in the back of house area was shut off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] The hot water connection had a valve to a hose. Valve was switched to allow hot water at the handwash sink. Remove the hose from the handwash sink connection.
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
Plan review
Inspector’s notes
Facility has an unpermitted outdoor bar on the patio. The bar had an ice bin, canned drinks, mixers, liquor, and cups for dispensing. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Cease and desist the outdoor bar patio until plans are submitted, approved, and finaled by this department.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Repeat Violation: There are several pieces of equipment in the upstairs area that are in disrepair. [CA] Ensure to maintain equipment clean and in good repair. If units are no longer required, remove from the premises.
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
Proper cooling methods
Inspector’s notes
A hotel pan of pasta was found cooling while tightly wrapped in plastic. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Staff loosely covered the pasta.
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
Staff were drying dishes with a towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing [COS] Kitchen staff instructed the dishwasher to cease drying dishes with a towel.
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
Approved thawing methods used; frozen food
Inspector’s notes
Facility was thawing tuna in reduced oxygen packaging under refrigeration. Labeling on the packaging indicates to remove from package prior to thawing. [CA] Ensure to thaw food items per manufacturer's instructions. [COS] Items were still frozen. They were removed from the packaging and returned to the drawer cooler to thaw overnight.
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 record from Santa Clara County Department of Environmental Health, Nov 7, 2025 · Original Source