Routine Inspection
Jul 21, 2026
7 recorded violations
Official wording
Food separated and protected
Inspector’s notes
Raw eggs above ready to eat food (onions, sour cream) in walk in cooler. [CA] Store raw eggs below ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One light bulb is out at the ventilation hood. [CA] Replace with a new light bulb.
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
Hot and cold water available
Inspector’s notes
Hot water measured at 116F. [CA] Maintain a minimum of 120F at 3 comp sink/food prep sink at all times.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of thermolabel test strips or irreversible temperature measuring device for the high temp dishwashers (kitchen/bar). [CA] Provide labels/thermometer and test at 160F dish plate temperature daily.
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
Thermometers provided, accurate
Inspector’s notes
Lack of stem probe thermometer on site. [CA] Provide at least 1-2 thermometer to check internal food temperatures.
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
Measured ricotta and burratta on table measured between 60-72F. [CA] Maintain potentially hazardous foods 41F and below at all times. Store in unit between uses or provide an ice bath and fill containers with cheese half way. [COS]
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
Plastic to go containers used as scoops for cooked pasta and dry ingredients (flour bins). [CA] Replace single use to go container with multi-use scoops. Knives stored in between refrigeration prep units. [CA] Store knives in a sanitary container in between uses.
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 record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source