Routine Inspection
Feb 3, 2026
6 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed from the main 3 comp sink's faucet and basin. [CA]: Remove leak and maintain plumbing in good repair.
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
Utensils stored in stagnant water that measured at 76F at main cook line. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. note: ensure food contact surfaces that handle Potentially Hazardous Food are washed and sanitized at least every 4 hours.
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
In the walk in cooler, pasta in zip lock bags measured between 44F - 46F and meatloaf measured between 44F - 45F. Per Chef, food items were cooked and cooled last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: PHFs were voluntarily discarded.
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
*REPEAT VIOLATION* 1. Bar dish machine was dispensing 0 ppm of Chlorine sanitizer. Content of Chlorine bottle observed low. No active ware-washing. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. [COS]: Employee replaced Chlorine bottle with a new one. Dish machine observed to dispense 50 ppm of Chlorine. 2. Washed and wet food equipment stacked on top of each other on shelving above 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing prior to stacking. 3. -Accumulation of dried residue on the interior surface of all beverage sprays at the bar. -Accumulation of dried food residue on the back of the blade of the counter-top slice machine. Not in active use. [CA]: -Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues. -Disassemble, clean, and sanitize counter-top slice machine between uses or as often as necessary to prevent the accumulation of food residues.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Storage open cabinet area underneath main cook line's prep top well and steam table in poor repair. [CA]: Repair equipment. All equipment shall be approved, durable, smooth, nonabsorbent, and easily cleanable material.
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
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple open bags of food observed at the dry storage rack. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Food containers (potatoes and carrots) stored directly on the floor inside walk in cooler. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
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, Feb 3, 2026 · Original Source