Routine Inspection
Sep 10, 2025
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of paper towels in the paper towel dispenser at the handwash sink at the bar. Loose napkins were available nearby. [Corrective Action] Ensure paper towels are always available to properly dry hands. [Corrected on Site] Employee refilled the paper towel dispenser.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Pressurized cylinders (CO2 tanks) at the back door were not secured to a rigid structure. [Corrective Action] Ensure pressurized cylinders are secured to a rigid structure.
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
Proper hot and cold holding temperatures
Inspector’s notes
Food items in the 1 door 6 drawer cooler (left side) and 9 drawer cooler at the cookline were measured at 45 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
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, Sep 10, 2025 · Original Source