Routine Inspection
Aug 13, 2025
7 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Utensil surface in the high temperature dishwasher was measured at 157 degrees Fahrenheit. [Corrective Action] Ensure utensil surface reaches a minimum sanitizing temperature of 160 degrees Fahrenheit 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.
More about cleaning or sanitizing problemsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous Foods in the walk-in cooler B were measured at 43 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of thermo labels or device to monitor proper sanitizing temperature of utensils for the high temperature dishwasher. [Corrective Action] Provide thermo labels or device to monitor proper sanitizing temperature of utensils.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed water leak from the pump at the high temperature dishwasher in the kitchen. [Corrective Action] Repair to stop the leak.
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
1. Lack of soap at 2 handwashing stations in the kitchen. [Corrective Action] Ensure soap is always available for handwashing. [Corrected on Site] Person in charge refilled the soap. 2. Lack of paper towels in one of the employee's restroom. [Corrective Action] Ensure paper towels are always available for drying hands. [Corrected on Site] Person in charge refilled the paper towel dispenser. 3. There is no faucet at the handwashing sink at the bar. [Corrective Action] Install a faucet with hot and cold running water. [Suitable Alternative] Employee shall wash hands in the wash basin of the 3 compartment sink. Provide soap in a pump bottle and loose paper towels nearby the 3 compartment sink to use temporarily.
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 wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed broken refrigeration units and coffee brewer in the kitchen. Per PIC, those equipment will not be repaired. [Corrective Action] Remove unused equipment from the premise.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility lack manager Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Aug 13, 2025 · Original Source