Grill On The Alley

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: - Live cockroaches on the floor by the two compartment warewash sink. - One ootheca in gap between the wall and stainless steel panel of the exhaust hood across the warewash sink. - Dead cockroach on the floor near the handwash sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Chef Jocelyn, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: - Live cockroaches of all life stages on the wall and floor by the two compartment warewash sink. - Live cockroaches on a sticky trap behind an upright cooler next to the warewash sink. - Two oothecas on the floor between service line equipment. - Live cockroaches of all life stages throughout the service line areas. - Dead cockroaches throughout the facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Chef Jocelyn, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

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.

Official wording

Hot and cold water available

Inspector’s notes

Facility lacks hot water throughout building. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Stainless steel edges under service line areas have gaps that are harboring live cockroaches. [CA] Seal and repair gaps and holes in structure.

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.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

1. The floor sink at the salad prep area was backing up. 2. The floor sink by the two compartment warewash sink was also backing up. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

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.

Official wording

Hot and cold water available

Inspector’s notes

Facility lacks hot water throughout building. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: - Live cockroaches of all life stages on the wall and floor by the two compartment warewash sink. - Live cockroaches on a sticky trap under an upright cooler next to the warewash sink. - Two oothecas on the floor between service line equipment. - Two dead cockroaches at the small kitchen off the dining room. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar 4. Notification: The person in charge during inspection, Chef Jocelyn, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

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.

Official wording

Hot and cold water available

Inspector’s notes

Water at the two compartment warewash sink measured at 101F. [CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. Hot water shall be provided at 120F at all plumbing fixtures except for handwash stations.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed several dead cockroaches on a sticky trap under the warming oven across the two compartment sink. A single dead cockroach was observed near a cove base tile with deteriorated grout. No other evidence of infestation observed. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. [COS] PIC removed the dead cockroach and discarded.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. Observed Vermin: Documented in the following areas: Observed numerous live cockroaches on a sticky trap under the two compartment sink. Several live cockroaches of different life stages were observed coming out of a missing wall tile under the two compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Chef Jocelyn, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. [COS] Hotel maintenance arrived onsite to seal and patch up the hole from the missing wall tile. Facility was treated last night between 8-9 pm by a pest control company. A follow up inspection will be conducted within 24 hours.

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.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The handwash station across the salamander grill was missing paper towels. Note: The other handwash station was fully stocked. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Chef Jocelyn restocked the paper towel dispenser at time of the inspection.

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.

Official wording

Proper cooking time & temperatures

Inspector’s notes

The final cooking temperature of salmon was measured at 82F. Cook confirmed the salmon was finished cooking. Order ticket did not request for undercooked salmon. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Inspector instructed cook to finish cooking salmon to a minimum internal temperature of 145F.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

The ceiling of the chemical closet had dew. Note: The hotel attached to the restaurant recently had a large leak on some of their floors. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

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.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

The mop sink is leaking from the atmospheric valve. [CA] Repair plumbing fixture and maintain in clean and good repair.

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.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

In the kitchen area, on the speed rack near the two compartment food preparation sink, frozen fish was found thawing at ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process. [COS] Staff moved the fish into the walk in cooler.

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.

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

In the grill station, on the prep line, a fly was observed landing on a burger bun. [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. Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as required. [COS] Staff discarded bun. See VC&D report.

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.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

In the salad prep area, at the rice cooker, the rice spoon was held in water measuring at 66°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.

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.

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

Facility lacks shellfish tags for the last 90 days. Facility was able to provide the current tags and tags for the 2024 calendar year. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1. Major Violation: At the grill station, at the only hand wash station, there were no paper towels or paper towel dispenser. [CA] Single-use sanitary towels shall be provided in dispensers. [SA] A 1/3 hotel pan with paper towels was provided. 2. Minor Violation: In the kitchen area, at the hand wash station near the secondary cook line, no soap or soap dispenser was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 3. Minor Violation: In the kitchen area, at the hand wash station near primary cook line, the paper towel dispenser was empty. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked 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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. In the ware washing area, at the conveyor dishwasher, chlorine measured at 0 ppm. 2. In the bar area, at the under counter dishwasher, chlorine measured at 0 ppm. [CA] Maintain chlorine in mechanical ware wash machine at 50 PPM. [COS] Staff had restocked the sanitizer solution with a detergent. Chef replaced the detergent with the sanitizer. Dishwasher measured at over 100 ppm.

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.

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Chlorine at the conveyor dishwasher measured at 200 ppm. [CA] Ensure to use sanitizer within manufacturer's directions

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Permits available

Inspector’s notes

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,450.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

*REPEAT VIOLATION*: Wiping cloths were found on the prep counter of the salad prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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.

Official wording

Signs posted; last inspection report available

Inspector’s notes

The Environmental Health permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. In the back of house area, under the dish washer machine, the wall is deteriorated and lifting. 2. In the back of house area, above the walk in cooler for meat, there are several pieces of the wall missing. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

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.

Official wording

Sewage and wastewater properly disposed

Inspector’s notes

1. MAJOR VIOLATION: In the back of house area, at the ware wash area, there is a flowing leak that has swamped the ware wash area, the hallway leading to the kitchen area, and the kitchen area. 2. MINOR VIOLATION: *REPEAT VIOLATION*: In the bar area, at the soda gun near the entrance of the bar, the soda gun drain line is in the 3 compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

There is no Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1.*REPEAT VIOLATION*: In the bar area, at the first hand wash station, there is an open container for paper towels. 2. In the restrooms, at the hand wash stations, there are open containers for paper towels. There are also dispensers with paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

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.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1. MAJOR VIOLATION: In the back of house area, at the ware wash area, there are numerous live cockroaches of all life stages. The cockroaches were observed walking around and in between the stainless steel flashing and the wall. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.Please contact district specialist, Alexander Alfaro (alexander.alfaro@DEH.sccgov.org), or DEH main line at (408)918-3400. 2. MINOR VIOLATION: In the salad prep area and the bar area, numerous flies were found on the wall and ceilings. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as necessary.

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.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

In the back of house area, at the ware wash area, there is a leak that is swamping the floor of the ware wash area and the kitchen area. [CA] Ensure to repair the leak and maintain the plumbing in good repair.

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.