Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Jun 27, 2026
Pass
4 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed most bar equipment with drain lines extend into floor sinks. [corrective action] Food service equipment must drain indirectly into the floor sinks. Adjust drain lines so that they are at least 1 inch above the rim of the floor sinks.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Some Food Handler Cards were found to be expired. [corrective action] Ensure all employees have a valid Food Handler Card.
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.
Cut tomatoes in the prep unit across from the charcoal grill measured 52F. The container of tomatoes was stacked into a larger pan. [corrective action] Maintain potentially hazardous foods at 41F or below. Provide adequate hardware to hold smaller containers without the need to double stack into a large pan. [correction] Kitchen employee moved tomatoes into the refrigerated drawer beneath.
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.
1. Chlorine sanitizer from the large dishwasher in the kitchen measured 0 ppm after running 3 cycles. [corrective action] Repair dishwasher so that equipment and utensils can be sanitized with a final chlorine rinse of 50 ppm. [correction] Autochlor technician arrived at time of inspection. Technician ran a couple more cycles and chlorine reading was 50 ppm. The technician noted that there were no issues with this dishwasher.
2. Chlorine sanitizer from the bar dishwasher measured 0 ppm after running 2 cycles. [corrective action] Repair the dishwasher so that equipment and utensils can be sanitized with a final chlorine rinse of 50 ppm. [correction] Autochlor technician arrived at time of inspection. Rubber tube was replaced and new bottle of sanitizer was installed.
3. Quat sanitizer from the dispenser in the basement measured 0 ppm. [corrective action] Repair the dispenser so that sanitizer is dispensed at 200 ppm. [correction] Autochlor technician arrived at time of inspection. New cap was installed on the sanitizer bottle. Tube was inserted into the bottle.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 27, 2026 · Original Source
Follow-Up Inspection
Mar 28, 2025
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The top insert section of the prep cooler across the solid fuel grill is not maintaining foods at 41F or below.
2. Facility has a non ANSI mini deep fryer on the cart across the gas fueled pizza oven.
[CA] All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 28, 2025 · Original Source
Routine Inspection
Mar 27, 2025
Conditional Pass
10 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Major Violation: At the cookline, in the top inserts of the prep cooler across the solid fuel grill, marinated lamb was measured at 54°F at 6:40 pm. Per chef, they moved it from the basement walk in cooler to the prep cooler about an hour prior.
2. Major Violation: Cooked potatoes were found stored on a prep table near the fryer. Per chef, they cooked them about an hour ago.
3. Minor Violation: At the cookline, in the top inserts of the prep cooler across the fryer, pasta noodles were stored too high in the 1/3 hotel pan. The pan was also double stacked.
Note: all other PHFs in the cooler were at 41°F or below
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Chef moved the lamb to the bottom section of the cooler.
[COS] 2. Chef agreed to place the potatoes on time as a public health and discard after 4 cumulative hours from removal of fryer.
[COS] Chef split the pasta into the two 1/3 hotel pan inserts and moved one to the kitchen walk in cooler.
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.
In the back kitchen prep area, on the prep table, cut tomatoes were found stored on an improperly made ice bath to cool down. Tomatoes were measured at 65°F at around 7 pm. Per chef, they cut the tomatoes around 4 pm.
[CA] Potentially Hazardous Foods shall be cooled within four hours to 41°F or less if prepared from ingredients at ambient temperature.
[COS] Chef agreed to discard tomatoes after 4 cumulative hours from cutting the tomatoes.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks the testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia.
[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.
In the back of house area, at the conveyor dishwasher, chlorine measured at 0 ppm and it reached a maximum temperature 138°F while actively warewashing.
Note: the conveyor dishwasher can be set up with either chemical or hot water sanitization.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] Facility will run items through the conveyor to wash and sanitize them in the undercounter dishwasher found directly next to it.
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.
At the cookline, in the bottom section of the prep cooler across the grill, raw salmon was found stored above cut vegetables.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the basement area, in the office, there is an UltraSource UltraVac vacuum sealer.
[CA] New and/or replacement 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).
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.
In the basement prep area, in the single door upright freezer and the walk in cooler, numerous amounts of potentially hazardous foods were found in reduced oxygen packaging for longer than 48 hours without an approved Hazard Analysis Critical Control Point plan approved by the California Department of Public Health. Several packaged of turkey slices were found dated 3/27/25.
[CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. cease use of the vacuum sealer until an approve HACCP plan is obtained or SOPs to follow exemption are provided.
[COS/SA] Items dated for longer than 48 hours were opened, denatured with chlorine, and discarded. See VC&D report. Items dated for less than 48 hours were removed from their packaging, wrapped in plastic, and placed back in the freezer.
Note: Per PIC and chef they do not know who is vacuum sealing the items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In use service utensils throughout the facility were found stored in containers with water measuring about 90°F.
[CA] Utensils shall be stored in the following manner:
1) in the food with their handles above the top of the food and the container
2) in running water
3) in a container of water at 135°F or above
4) at room temperature if washed within 4 hours of initial use.
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.
There are several holes in the walls and ceiling tiles of the kitchen and basement area.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair the surfaces.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
The exhaust hood in the back of house cook line area has a gap.
[CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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.