Routine Inspection
Jan 5, 2026
8 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels stored outside of a dispenser at the bar hand wash sink. The hand wash sink adjacent to the rear preparation sink lacks a soap dispenser. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
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
Food separated and protected
Inspector’s notes
Raw shell eggs stored above apples within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plan review
Inspector’s notes
Facility submitted plans to this department for a minor remodel of the bar and front of house kitchen areas. Plans were approved, but an on site final approval inspection was not scheduled with the Plan Check department. [CA] Schedule a final inspection within the Plan Check department. Contact DEH at 408-918-3400 or dehplancheck@deh.sccgov.org Project number: SR0870982
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water faucet at the two compartment preparation and 3 compartment warewashing sinks are in disrepair. [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.
More about water, plumbing, or sewage problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The bar hand wash sink and three compartment sinks are not sealed/ secured to the wall. [CA] Securely fasten and seal bar sinks to the wall.
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
Measured cream cheese at 73 F stored at room temperature on a preparation table. Employee stated the cream cheese was removed from refrigeration more than four hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream cheese discarded at the time of inspection. Facility intends to use TPHC for PHF's held at the breakfast buffet bar going forward. Submit TPHC procedures for review and approval.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks thermolabels for measuring the final hot water sanitizing rinse at the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate not available. [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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Jan 5, 2026 · Original Source