Routine Inspection
Jul 23, 2026
6 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
In the back prep area, in the 2 door reach in refrigerator, measured a covered container of cooked pasta at 66F. Per operator, cooked pasta was prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 70F to 41F within 4 hours and kept uncovered to allow for proper cooling. [SA] Operator removed pasta from container and placed in ice water to properly cool.
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 in good condition, safe, unadulterated
Inspector’s notes
At the bar area, observed fruit flies in two bottles of alcohol. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Bottles of alcohol were VC&D due to contamination/adulteration.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
In the kitchen area, at the handwash sink, observed missing plumbing/drain pipe from the handwash station. [CA] Ensure drain pipe is installed for the handwash station leading into the floor sink. Drain pipe shall be installed with a 1" air gap between the bottom of the pipe and the top of the floor sink.
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
In the kitchen area, in the 2 door prep unit, measured diced tomatoes at 47F and pesto at 45F. In the back prep area, in the reach in refrigerator, measured various salad dressings between at 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, at the cookline, observed accumulation of food debris on the floor. In the back prep area, around the warewash machine, and by the mop sink, observed accumulation of debris/food debris on the floor. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the back prep area, in the reach in refrigerator, observed accumulation of ice in the refrigerator fan and condensation from the refrigerator ceiling. Measured ambient air temperature of reach in refrigerator at 50F. In the same area, at the 2 door reach in refrigerator, observed ice buildup at the back ceiling. Measured ambient air temperature of the 2 door reach in refrigerator at 45F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F and below. Repair or replace refrigeration.
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, Jul 23, 2026 · Original Source