Routine Inspection
Oct 27, 2025
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured bottle of yogurt and cut tomatoes at salad prep unit between 44-48F. [CA] Maintain potentially hazardous food 41F and below. [COS] Yogurt was relocated to walk in to cool down.
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
Food separated and protected
Inspector’s notes
Observed raw calamari and trout stored above cooked chicken/ready to eat food in walk in cooler. [CA] Store raw seafood below ready to eat food. [COS]
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of chlorine test strips available at bar. [CA] Provide and test unit daily.
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
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer available at salad prep unit and single door prep unit across from cookline. [CA] Provide thermometers for all refrigeration units. Note- dessert prep unit thermometer was re located to salad prep unit.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed 2 water pitchers inside the bar hand sink. [CA] Keep hand sink unobstructed at all times. [COS]
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
Time as a public health control; procedures & records
Inspector’s notes
New food items were added to TPHC (time as a public health control) program but written procedures not updated to reflect the new addition. This includes lamb chop, lamb kebab, chicken patty, salmon (downstairs kitchen) and KFChicken, fried jackfruit (main level). [CA] Update the TPHC procedure for these items. [COS] Note: TPHC begins 1030a-2p and 5p-9p (2 dinner services, 5-7p and 7p-9p).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed CO2 tanks not secured by wall mounted chain link. [CA] Secure CO2 tanks to wall mounted chain link. [COS]
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 record from Santa Clara County Department of Environmental Health, Oct 27, 2025 · Original Source