Routine Inspection
Jul 10, 2025
11 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. In the walk-in within the auxiliary storage area, observed water on the floor, and large amounts of ice buildup on the bottom of the condenser unit. Condenser drain line did not have any visible output. [CA] Clear ice buildup on the condensing unit and ensure that the unit is able to maintain food at or below 41F. A follow-up inspection will be conducted to verify that the unit capable of holding an ambient temperature of 41F or less. 2. In the dishwashing area, a block of wood is anchored to the wall and attaches to the rinse arm mechanism above the 3 compartment sink. [CA] Paint and varnish wood surface. 3. In the auxiliary storage area, observed 3 non-commercial freezer units. Top surfaces of freezer unit covers observed to be chipped/scored. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Surfaces shall be smooth and easily cleanable. 4. In the bar area, gasket lining on one of the under-counter reach-in units is peeling off of the door. [CA] Repair and maintain. 5. The insert top for the drawer prep unit is incapable of keeping PHF at or below 41F. [CA] Repair or replace unit so that is capable of keeping unit at or below 41F.
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
1. In the kitchen area, observed accumulation on the wall behind the cookline, and on the wall behind the 3 compartment sink. [CA] Clean regularly and maintain. 2. Observed gaps/holes in several areas: - under counter with the toaster on it in the kitchen area - in the wall next to the coffee machine in the bar area [CA] Repair walls and maintain to prevent potential vermin harborage.
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
Proper cooling methods
Inspector’s notes
In the kitchen area, cooked potatoes observed to be cooling in a layer > 6 inches deep. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Potatoes were redistributed to smaller, shallow pans.
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
1. Multiple doors observed to be left open, including door to auxiliary storage/walk-in area. [CA] Keep doors closed to prevent the entrance of vermin. 2. Gap > 1/4 inch observed in the screen door at the back of the kitchen area. [CA] Fill/fix gaps to prevent the intrusion of vermin.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
In the outside garbage area: dumpster, recycling, and compost lids observed to be left open. [CA] Lids shall remain closed to prevent the harborage of pests and/or vermin.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Above the cook-line, ventilation hood screens observed to have large amounts of grease buildup. [CA] Ventilation hood filters shall be maintained clean and in good repair.
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
Multiple PHF's measured in the range of 48F-58F in the insert top for the drawer prep unit. Per the staff, PHFs had been in the insert top since yesterday. - Smoked salmon 55F - Sliced tomato 58F - cheese (cheddar, mozarella, feta) 48F-51F - japaleno slaw 48F - partially cooked bacon 53F - raw shell eggs 63F [CA] PHFs shall be held at or below 41F. [COS] Staff VC&D the listed food. See VC&D report.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
In both restrooms: - Toilet paper observed to be maintained outside of dispenser - Paper towels observed to be maintained outside of dispenser [CA] Toilet paper and paper towels shall be maintained inside of dispensers to prevent contamination.
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. Above the hand sink in the kitchen area, observed one cockroach carapace in the wooden knife holder. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. 2. 5+ drain flies observed in the bar 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 separated and protected
Inspector’s notes
In the auxiliary storage/walk-in area, observed the following: - door to the auxiliary area left open, leading outside - open bulk bags, including rice, spices, sugar, salt. etc. - Non-prepackaged, uncovered (raw shell eggs, asparagus, etc.) and covered food (cooked rice, mozzarella cheese) in the walk-in - Non-prepackaged food of various typings in the three non-commercial freezer units [CA] Non-prepackaged food shall not be stored in auxiliary storage areas that require leaving the enclosed facility (i.e. transporting of food outside). Relocate food inside, and only store prepackaged, unopened food in axuiliary storage area so that it is not subject to contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink in the kitchen area does not have a splash guard and is directly adjacent to a waffle maker and a mixer. [CA] Handwash station shall be installed 24 inches away from food prep/warewashing areas, or have a 6 inch high metal splash guard.
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 record from Santa Clara County Department of Environmental Health, Jul 10, 2025 · Original Source