ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Aug 12, 2025
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
RECENTLY PREP FOOD WAS COOLING IN A WALK IN REFRIGERATION WITH TIGHT LID.
[CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source
Routine Inspection
Dec 4, 2024
Pass
3 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Water in high temperature dishwasher reaches 155 ºF but not reaching 160ºF.
[CA] Water in the rinse cycle must be at or above 171°F for 30 seconds in the high temperature dishwasher.
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.
Ice in the ice bath tub was on the bottom and food above the ice is at 45F.
[CA] Ice in the ice bath shall reach to the top of the container with food to maintain temperature at 41F and below.
[COS] Employee added more ice to the ice bath.
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.
Nozzle holders in the bar area has build up of debris.
[CA] Clean nozzle holders everyday to prevent build up.
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.