Routine Inspection
Feb 3, 2026
7 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Unable to provide test strips for chlorine at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Multiple lids for bulk containers are damaged/cracked at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace any damaged lids.
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
Proper hot and cold holding temperatures
Inspector’s notes
Items hot holding on the grill were measured at 124*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All items on the grill were re-heated to 165*F.
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
Hand wash station next to the chip station is missing soap and paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked 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
Compliance with shell stock tags, condition, display
Inspector’s notes
Shell tags are missing for product that has been sold. Current shell stock food items have tags with them. [CA] Molluscan shellfish shall have shell stock tags and shall be properly stored and displayed, all shell stock tags shall be kept in chronological order for 90 days after harvest date. Moving forward keep all tags for 90-days. [SA] Facility has invoices of were product was obtained from.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Knives are being stored in between the stainless steel table and prep table at the time of inspection. [CA] Discontinue this practice and obtain either magnets or knife holders. [SA] All knives were moved to the wash down area to be (wash, rinse, sanitized). 2. Dish washer within the bar area was measured at 0PPM at the time of inspection and sanitizer container is low. No active ware-washing. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [COS] All dishes will be moved to the back dish washer.
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
Nonfood contact surfaces clean
Inspector’s notes
Fan guards within the walk in have dust build up on them at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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, Feb 3, 2026 · Original Source