Routine Inspection
Apr 15, 2026
6 recorded violations
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Menu lacks the full consumer advisory statement and a reminder. [CA] Provide consumer advisory and reminder for the sale of raw or undercooked animal-derived foods.
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
Paper towels stored outside of a dispenser at the bar hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The coffee machine drain line discharges into the hand wash sink at the front waiter station. [CA] Liquid waste must drain into a floor sink or other approved type of receptor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal jackets and bags stored hanging on food storage shelves within the dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
Signs posted; last inspection report available
Inspector’s notes
Valid Department of Environmental Health permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured garlic and oil at 57 F, shredded cheese at 53 F and cream based sauces at 55 F within an ice bath at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the ice bath were relocated to refrigeration to be cooled to and held at 41 F or below. Measured liquid eggs at 51 F and ground beef at 53 F within the top portion of the cook line preparation refrigerator (lower portion of the unit measured at 40 F) [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep preparation fridge lid closed at all times when not in use. Store PHF's at the top of the unit in metal containers. [COS] Lid to the unit closed and PHF's transferred to metal containers to allow items to cool to and be held at 41 F or below.
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, Apr 15, 2026 · Original Source