Routine Inspection
Oct 27, 2025
3 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of thermo labels or device to monitor sanitizing temperature in the hight temperature dishwasher.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed keg cooler and unused soda syrup rack in the kitchen. Per manager, those equipments have not been used in a while. [Corrective Action] Remove any unused equipments from the premise.
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.
More about signs of rodents or insectsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed employee using the handwash sink to rinse produce. [Corrective Action] The handwashing sink is to be used for handwashing only. Use the food prep sink to rinse produce.
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, Oct 27, 2025 · Original Source