Routine Inspection
Jul 30, 2025
4 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found 4 loose CO2 tank near beverage box in back area. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge. 2. Found damaged ceiling near walk-way to restroom. Per operator, in process of repair. [CA] Repair/replace ceiling.
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
Major: 1. Measured the following PHFs holding between 50F - 65F in 3 door cold top/reach in (right) at cooks line for less than 4 hours: shredded cheese, shell eggs, diced tomatoes and sour cream. 2. Measured container of sliced sausage holding at 50F in 2 door under drawer at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocated PHFs to another refrigeration unit and add ice to existing unit. [SA] Operator may opted to use time as a public health control (TPHC). Minor: 1. Measured the following PHFs holding between 43F - 47F in 2 door under drawer at cooks line: raw shrimp, raw beef, cooked mushroom, salmon and diced ham. 2. Measured container of diced ham holding at 47F in walk-in-cooler. 3. Measured the following PHFs holding between 43F - 47F in 3 door cold top/inserts (left) at cooks line: pooled eggs, shredded cheese, sliced cheese, tuna and sliced tomatoes. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient air temperature of 3 door cold top/reach in (right) at cooks line. [CA] Repair refrigeration unit to maintain all cold PHFs held at or below 41F. [COS] Operator directed to add ice in unit as a temporary means and relocate PHFs to another refrigeration unit. [SA] Operator may opted to use TPHC for food items in this unit until repair is made.
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
Measured 0ppm chlorine for sani buckets at cooks line. [CA] Maintain chlorine concentration at 100ppm for sanitizer buckets.
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, Jul 30, 2025 · Original Source