Routine Inspection
Aug 3, 2026
7 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Multiple light bulbs within the hood system are not operational at the time of inspection. [CA] Change light bulbs.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within warmer were measured between 125-128*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC re-heated all items within the warmer and raised overall temperature within unit. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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
1. Hand wash within the restroom is missing soap at the time of inspection. 2. Hand wash next to cook line was missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked (soap, water, paper towels) at all times.
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
Thermometers provided, accurate
Inspector’s notes
Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Flooring in the following locations is starting to fall apart and lifting from the floor: - Front of cook line - Within the bar area - Front of the dish washer in the back of facility. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Make repairs to the flooring within these areas.
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
No rodents, insects, birds, or animals
Inspector’s notes
1. Ants were noted next to the dipping well at the time of inspection. 2. Multiple flies noted around the soda dispensing machine; back prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer at dish washer within the bar was measured at 0PPM at the time of inspection. No active ware-washing taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] All dishes will be taken to the dish washer in the back of the facility; that one was measured at 50PPM.
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, Aug 3, 2026 · Original Source