Routine Inspection
Aug 5, 2025
5 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed approximately 5-10 flies in the kitchen areas. [CA] Keep facility clear of flies.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed tuna tartare on the menu, but no consumer advisory was available. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
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
Plan review
Inspector’s notes
Observed a deep fryer on a prep counter in the front food prep area, not under a hood. Operators stated they obtained the fryer a few months ago. [CA] Any new equipment must undergo Plan Review before installation and use. Remove equipment/do not use until written approval is obtained from Plan Check. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the bar area: measured final rinse temperature of dishwasher to be 120F, and chlorine to be 0ppm. The dishwasher was run a few times, and PIC stated it had been used earlier today. [CA] Sanitize dishes in a final rinse temperature of 160F or with 50ppm chlorine. [SA] Operators may use the rear dishwasher to wash dishes until this dishwasher is repaired.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
A method of measuring the final rinse temperature of the high-temperature dishwasher was not available. [CA] Obtain an approved method of measuring final rinse temperatures (e.g. thermal stickers or a thermometer capable of maintaining the highest temperature reading).
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 record from Santa Clara County Department of Environmental Health, Aug 5, 2025 · Original Source