Routine Inspection
Aug 5, 2025
7 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line unit is unable to properly cold hold PHFs at 41F or below. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly functioning. Repair/assess/adjust unit as needed.
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
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloth stored on prep table at kitchen without being placed back into their sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the bar area, ice for consumption is in direct contact with beverage supply tube in the ice bin. [CA]: Ice shall be protected from possible contamination at all times.
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
Food storage: food storage containers identified
Inspector’s notes
Whole potatoes stored outside of facility in the back area without overhead covering. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* Food handler training certificate not provided for kitchen staff. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* MAJOR: Raw shell eggs on prep table measured at 69F. Staff stated it was placed on prep table approximately 1.5 hours prior to measurement. MINOR: Multiple Potentially Hazardous Foods (PHFs) measured between 45F - 47F in the prep line cooler. Ambient temperature on prep line cooler top wells measured at 61F and ambient temperature on the prep line cooler bottom reach in measured at 44F even after adjusting the thermostat. Per staff, all food items in the unit were from the 1 door reach in. All PHFs were placed in the unit approximately 2 hours prior to measurement per staff. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F (up to 45F for raw shell eggs) or below at all times. [SA]: PHFs are going to be placed in ice bath and/or stored in the 1 door reach in. Raw shell eggs relocated to 1 door reach in.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Unsecured personal drink stored within the prep line cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 record from Santa Clara County Department of Environmental Health, Aug 5, 2025 · Original Source