Routine Inspection
Jan 27, 2026
4 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Inner upper panel of the ice machine has a build up of a debris. [CA] Clean and sanitize the inner upper panel of the ice machine more frequently.
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
Seaweeds were measured 45F at the food prep table. Per cook, it was recently prepared and added. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill the PHF before placing at the prep table.
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
Hot and cold water available
Inspector’s notes
Hot running water at the bar hand washing sink was measured 80F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Empty paper towel dispenser and paper towel stack was on the side of the hand washing sink for use. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee refill the paper towel dispenser.
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, Jan 27, 2026 · Original Source