Routine Inspection
May 22, 2026
2 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak below the handwashing sink at the bistro food preparation area [CA] Repair plumbing fixture and maintain in clean and good repair. [COS] The waste water pipe was fully reconnected to repair 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
Proper hot and cold holding temperatures
Inspector’s notes
*Major Violation 1. Measured multiple containers of soup in a two tier warmer unit between 122F - 131F. It was discussed that these soups were portioned for to go meals at an unknown time. *Minor Violation 2. Observed multiple containers of PHF in a shallow ice bath measured between 48-46F at the top of the containers and 40-39F at the bottom portions of the container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. 8 soup containers were voluntarily discarded at this time. 2. Water was added to the ice bath to fully submerge the containers. *Note: At the conclusion of this inspection, the PIC was able to provide written TPHC documentation procedures for to go meals moving forward. Ensure that all parts of the procedure are followed, including all labeling requirements.
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, May 22, 2026 · Original Source