Routine Inspection
Mar 3, 2026
2 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
At the bar area, observed multiple fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
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 hot and cold holding temperatures
Inspector’s notes
In the kitchen area, at the steam table, measured beurre blanc sauce at 110F, cognac sauce at 105F, and cooked rice at 87F. Per operator, potentially hazardous foods stored for about 20 minutes. Observed double stacked containers preventing proper heat transfer from the steam table to maintain hot temperatures. In the kitchen area, on the counter-top, measured two containers of vegetable stock at 61F. Per operator, vegetable stock stored for 30 minutes. In the 2 door prep unit for steak, measured overfilled containers of steak at 47F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator removed beurre blanc sauce, cognac sauce, and cooked rice from the steam table and moved to the stove-top for reheating. Operator placed vegetable stock in an ice bath and moved overfilled steak to undercounter refrigeration to facilitate proper holding temperatures.
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 record from Santa Clara County Department of Environmental Health, Mar 3, 2026 · Original Source