Routine Inspection
Sep 29, 2025
5 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
At the bar area, observed multiple fruit flies around the dump sink. At the downstairs prep area, observed several flies and fruit flies. [CA] Ensure facility is kept free of fly activity 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
Food storage: food storage containers identified
Inspector’s notes
In the downstairs prep and storage area, observed open bags of powdered sugar, sugar, flour, and bonito stored. [CA] Ensure all open bags of dry food are immediately transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
At the front pastry display counter, measured a bacon, egg and cheese pastry at 72F. At the downstairs 2 door reach in refrigerator, measured various potentially hazardous foods including scallops, fish, cheese, and cooked vegetables between 48F and 52F. Per operator, bacon, egg and cheese pastry stored from the morning at 9:00am. Per operator, various potentially hazardous foods stored from about 2 hours prior in the 2 door reach in refrigerator. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator discarded bacon, egg and cheese pastry and moved all potentially hazardous foods from the 2 door reach in refrigerator to nearby walk-in refrigerator 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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the bar area, at the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at least 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
In the walk-in refrigerator, observed reduced oxygen packaging (ROP) used on potentially hazardous foods including chicken and loco moco patties stored past the listed date/time. [CA] Ensure all potentially hazardous foods intended for reduced oxygen packaging (vacuum packaging) is labeled with a date and time when packaged, and removed from the package within 48 hours. Any potentially hazardous foods intended from reduced oxygen packaging with a time frame greater than 48 hours shall ONLY be allowed through an approved HACCP plan from the California Department of Public Health (CDPH). [SA] Operator discarded reduced oxygen packaged items from refrigeration.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Sep 29, 2025 · Original Source