Routine Inspection
Dec 17, 2025
7 recorded violations
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Tags for mussels not organized in chronological order. [CA] Organize tags by date.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to access food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food handler cards shall be made available for review.
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 wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop stored on top of ice machine. [CA] Store ice scoop in a sanitary manner (in a container). [COS]
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sinks in kitchen blocked with a tray of chicken and other hand sink blocked by a container. Chemical spray bottle and trash basket/strainer noted at one of the bar hand sinks. Lack of designated paper towels at hand sink next to espresso machine. [CA] Keep hand sinks unobstructed at all times. Provide a designated, separate paper towel dispenser for each hand sink at bar.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of tempertature measuring device for high temp dishwasher to test dish plate temperature. [CA] Provide thermolabels or dish plate thermometer and test daily at 160F plate temperature.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured shredded cheese, pasta, sliced tomatoes between 58-60F on counter and raw chicken wings/drums/breaded chicken by hand sink and on bottom shelf of prep table between 52-55F. [CA] Maintain potentially hazardous food 41F and below. Relocate chicken to walk in to cool down to 41F. Ensure ice baths contact all sides of the container and are fully submerged. Discard cheese, pasta and tomatoes in trash. Cool chicken in walk in. [COS]
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
Approved thawing methods used; frozen food
Inspector’s notes
Packages of raw shrimp found thawing in a container on prep table. [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.
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, Dec 17, 2025 · Original Source