Routine Inspection
Jun 4, 2026
6 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Cellphone stored on prep table next to prep sink. [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 wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* Facility has a high temperature dish machine but does not have method for measuring dish surface temperature. [CA]: Provide a method for measuring dish surface temperature (ie thermo stickers/labels or temperature disc)
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Less than 6 inches overhang of ventilation hood over ovens. Ovens used for cooking bacon. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
*REPEAT VIOLATION* Metal sheet at cook line near hand sink in disrepair. [CA]: Repair metal sheet and maintain walls in good condition.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Two food handler training certificates not provided. [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
1. Grilled onion under heat lamp measured at approximately 108F - 112F; cooked approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. 2. Milk in thermos container at front bar measured at 58F; placed out approximately 3.5 hours prior to meaurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. Discussed Time As A Public Health Control (TPHC). TPHC written procedures completed and signed.
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 record from Santa Clara County Department of Environmental Health, Jun 4, 2026 · Original Source