Routine Inspection
Sep 3, 2025
6 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
A hood filter is missing at the front ventilation hood above the cook line. [CA] All hood ventilation filters shall be in place 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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the 4 drawer fridge at 52 F located at the rear cook line area. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
PHF's at the meat station measured at above 50 F (see measured observations). PIC stated that the items were removed from temperature control 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's at the meat station logged with a start time and discard time (less than 4 hours). Measured potato/ chickpea dish at 107 F at the serving line warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potato dish time logged with a start and discard time. Measured diced tomato and veggie mixture at 49 F - 51 F within the 4 drawer fridge at the rear cook line. PIC stated the mixed was produced 2 hours prior. Ambient temperature of the unit measured at 52 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Item placed on TPHC with a total serving time of less than 4 hours. Facility intends to hold some PHF's at the serving lines on time as a public health control going forward. Provide written procedures to inspector for review and approval.
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
No rodents, insects, birds, or animals
Inspector’s notes
Drain fly activity within the warewashing room. [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
Proper cooling methods
Inspector’s notes
Measured eggplant at 58 F within the counter top prep fridge and sliced beef at 80 F within the under grill fridge. Log stated the items began cooling 4 hours prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Fully cool PHF's within the walk in refrigerator prior to placing in cold holding units. [COS] Egg plant placed on sheet pans within the walk in fridge. Beef reheated to 165 F and placed on sheet pans to restart the cooling process.
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
Measured the water temperature at a maximum of 70F at the hand wash sink in the salad island area. Two hand wash sinks at the cook line were marked out of order due to insufficient hot water flow (additional fully functional hand wash sinks available for use). [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 record from Santa Clara County Department of Environmental Health, Sep 3, 2025 · Original Source