Routine Inspection
Mar 2, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Whipped cream measured to be 44F in left under the counter cooler. No other PHFs observed in cooler. [CA] Keep PHFs at 41F and below. [COS] Operator VC&D can of whipped cream.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
1 of 2 handwash sink at bar observed to be missing paper towels. [CA] Keep all handwash sinks fully stocked with soap and paper towels. [COS] Paper towels was restocked.
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 record from Santa Clara County Department of Environmental Health, Mar 2, 2026 · Original Source