Follow-Up Inspection
Sep 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 3, 2025 · Original Source
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Aug 13, 2025
Pass
3 recorded violations
minorCode K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
The floor sink drain used for the bar three compartment sink is clogged/ slow draining (sink not in use, an alternate 3 compartment sink available for use). [CA] Clear drain so that it is free flowing. Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Contact inspector for a follow-up inspection when drain has been repaired.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured salad dressings at 65 F stored within portion containers on the preparation counter. Cook stated that the dressings were removed from temperature control 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Portioned dressings were placed on TPHC with a start time of 11am and discard time of 3pm. 2. Measured sliced tomatoes at 56 F stored on top of ice at the pizza preparation station. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sliced tomatoes relocated to the walk in refrigerator to be cooled to and held at 41 F or below. 3. Measured partially cooked chicken wings at 110 F to 124 F stored at room temperature next to the fryers at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken wings placed on TPHC with a start time of 1pm and discard time of 5pm.
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 temperatureminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Personal bags and jackets stored on shelfs and racks used for food and food contact storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. The back door to the kitchen was left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin or provide air curtain/ screen door.
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 record from Santa Clara County Department of Environmental Health, Aug 13, 2025 · Original Source
Routine Inspection
Nov 5, 2024
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured sliced cheese at 54 F and sliced beef at 55 F stored on a tray at room temperature at the cook line. Measured salad dressings at 58 F within portioned containers at the cook line. Cook stated that the items were removed from temperature control 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sliced cheese, beef and dressing relocated to the refrigerator to be cooled to and 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 temperatureminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The food preparation hot water valve is stripped and non-functional. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 record from Santa Clara County Department of Environmental Health, Nov 5, 2024 · Original Source