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 inspections
Follow-Up Inspection
Oct 23, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured container of sausages holding at 126F in warmer unit (R) at cooks line for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F.
Minor: Measured container of shredded cheeses holding between 45F - 47F in cold top at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2025 · Original Source
Routine Inspection
Oct 14, 2025
Conditional Pass
10 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Lacking soap at the ONLY hand wash station at service line and bar area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator restocked.
2. Found ONLY hand wash station lacking single use paper towel at back prep area. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator restocked.
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.
Found black like substance on interior panel of ice machine located at bar area. [CA] Routinely clean.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Missing filters at mechanical exhaust hoods. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found cold water knobs inoperable at the following areas: 3-compartment sink (bar) and at hand wash station in back prep area. Per operator, in process of repair. [CA] Ensure cold/hot water is functional at all times.
2. Found leaking faucet at 3-compartment sink (back prep) when water knob is off. [CA] Secure leak.
3. Observed hot water unable to fully shut off at warewash sink in prep area when water knob is on. When running only cold water, hot water is mixed in. [CA] Ensure when hot water knob is turned off, hot water is not being released when activating cold water knob and vice versa.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Found accumulated grease and food debris under cooking equipment. [CA] Routinely clean.
2. Found 5 loose CO2 tank near liquor storage. [CA] Secure all CO2 tank to rigid structure to prevent any accidental discharge.
3. Found all mopping device stored directly in mop sink. Observed a mop rack available. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
4. Found employee person items stored next to food/food related items throughout the food facility. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
5. Observed exterior screen door with gaps greater than 1/4 inch. CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of 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.
Major:
1. Measured trays of shell eggs holding between 57F - 64F in 2 door reach in at cooks line.
2. Measured container of ground meat sauce holding at 101F in warmer unit (left side) at cooks line.
3. Measured container of garlic mixed in oil holding at 64F in dry storage room.
Per operator, PHFs placed in area/unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held PHFs at or above 135F. [COS] Operator directed to relocate cold PHFs to another unit and reheat PHFs to 165F.
Minor: Measure the following PHFs holding between 45F - 48F in 2 door reach in at cooks line for less than 4 hours: sliced cheese, sliced turkey and sliced ham. [CA] Maintain all cold PHFs held at or below 41F.
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.
Found several flies near storage room located near kitchen and in prep area. [CA] Each food facility shall be free of pest such as flies. Continue to provide approved pest control services.
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.
1. Found several crates used to elevate food items off the floor in front of mop sink and in walk-in-freezer. [CA] Discontinue using crates. Use approved shelvings.
2. Found several bulk bags open in small storage room near cooks line: flour, bread crumbs and sugar. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
3. Found containers of food stored on floor in walk-in-cooler and in storage room near cooks line. [CA] Food shall be stored a minimum of 6 inches off the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Found shell eggs stored above ready to eat food in 2 door reach in at cooks line.
2. Found sliced cheese stored directed on shelf rack in 2 door reach in.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Ensure all food items are protected from potential contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Oct 14, 2025 · Original Source
Routine Inspection
Oct 23, 2024
Pass
9 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employee food handler cards were not available for review.
[CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Food safety manager certificate has expired.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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.
Shrimp and roasted turkey thawing within standing water at the preparation sink.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 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.
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.
Observe a bottle of wine stored within the bar ice machine ice. Ice is used to make customer drinks.
[CA] Beverage bottles/cans shall not be stored within ice designated for customer consumption.
Raw hamburger stored above ready to eat condiments at the cook line preparation fridge.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Broken floor tiles to the right of the doorway heading to the walk in refrigerator area.
[CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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.
The hand wash sink next to the food preparation sink lacked a soap supply (an additional hand wash sink within the kitchen was fully stocked).
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Dispenser refilled.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient air temperature of the salad bar cold insert at 40 F at the rear section and 52 F at the front.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below throughout the unit.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed the re-use of yogurt and other single use plastic containers to hold various food items within the walk in refrigerator.
[CA] Single use food containers shall not be reused to store food.
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.
Measured chopped garlic and oil at 67 F and egg wash at 65 F at the cook line preparation table.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Garlic and egg wash were voluntarily discarded.
Recommend the use of TPHC for PHF's held at room temperature.
Measured ranch, thousand island and caesar dressings at 50 F to 52 F within the salad area cold insert.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Dressing voluntarily discarded.
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.