Routine Inspection
Jun 4, 2026
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the prep/waerwash area, observed several pieces of cardboard slipped between the wall and the hood for the dish machine. [CA] Discontinue use of unapproved materials and equipment. Remove cardboard and properly seal edge and area between hood and wall with sealant.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed several flies in the facility and an open front door. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.
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
In the kitchen area, at the prep sink, in a ice bath container, measured cooked broccolini at 48F, mashed potatoes at 49F, and cooked pork at 49F. At the pizza prep area, in the prep unit, measured pesto and stracciatella at 49F. [CA] Ensure potentially hazardous foods are maintained cold at 41F and below to prevent bacterial growth. [SA] Operator further submerged and added additional ice to the ice bath container to facilitate proper holding temperatures.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the pizza prep area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Observed nearby handwash station in the prep area stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator restocked handwash station with paper 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
Food in good condition, safe, unadulterated
Inspector’s notes
At the bar area, observed two bottles of alcohol contaminated with fruit flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded containers of alcohol.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Jun 4, 2026 · Original Source