Routine Inspection
Jul 15, 2025
5 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed a shucking knife used for mussels stored with the knife in between the shelf and the wall. [CA] Ensure utensils are properly stored in a manner that prevents contamination.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed a single fly in the kitchen area, and a single fruit fly at the bar area. Observed doors into the facility are propped open. [CA] Ensure facility is kept free of flies and fruit flies to prevent possible contamination of food and food contact surfaces. Keep doors into the facility closed to prevent an entrance for vermin.
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
Approved thawing methods used; frozen food
Inspector’s notes
In the kitchen area, on the counter-top, measured whole fish thawing between 46F and 58F. Per operator, fish stored on the counter-top thawing for about 1.5 hours. [CA] Ensure potentially hazardous foods are thawed using one of the following methods: 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. [SA] Operator moved whole fish to undercounter refrigeration to facilitate proper holding temperatures.
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
Proper cooling methods
Inspector’s notes
In the kitchen area, on a shelf above the stove-top, measured containers of marinara sauce at 105F, tomato sauce at 110F, demi-glace at 130F, and chicken stock at 130F. Per operator, potentially hazardous foods stored on the counter cooling for about 2 hours. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions; using ice paddles; and/or using rapid cooling technology. [COS] Operator reheated containers of marinara sauce, tomato sauce, demi-glace, and chicken stock. Operator to keep containers of sauce on the stove-top for hot-holding.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured containers of cooked peas at 78F, anchovies at 75F, cut cherry tomatoes at 76F, and heavy cream at 85F. Per operator, potentially hazardous foods stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed containers of cooked peas, cut cherry tomatoes, and anchovies into an ice bath to facilitate proper holding temperatures. Operator discarded container of heavy 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 record from Santa Clara County Department of Environmental Health, Jul 15, 2025 · Original Source