Routine Inspection
Apr 11, 2026
6 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to provide a food manger certification at the time of inspection. [CA] Obtain a food manger certification within 60-days.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Plan review
Inspector’s notes
Inspector Observations: Per structural inspection conducted on (02/27/2019) the following pieces of equipment were not part of the facility or have been changed: - New water heater has been installed without approval from this department - New Salamander on top of cook line (SouthBend) - New Deep fryer (Pitco) - New 6-burner range was added (American Range) [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. Plans will have to be submitted into this department with regards to the new pieces of equipment. REPEAT VIOLATIONS. Failure to comply may result in enforcement action. Submit into the department within 3-weeks (5/5/26)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Hot water in the restrooms were measured at 72*F at the time of inspection. Hot water valves were turned off. [CA] Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] Hot water valves for the restrooms was turned on; re-measured at 100*F.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels inside of mens restrooms were outside of paper towel dispenser at the time of inspection. [CA] Paper towels shall be stored inside the dispenser to prevent potential 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 wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,453.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
3-Compartment sink in both bars were being used as a ice bin at the time of inspection. [CA] Use equipment based on the manufacturer's intended use.
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 record from Santa Clara County Department of Environmental Health, Apr 11, 2026 · Original Source