Routine Inspection
Apr 16, 2026
4 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
1. Hot water at the kitchen three compartment sink 110F [CA] Maintain hot water at 120F or warmer 2. Hot water at the bar three compartment sink 108F [CA] Maintain hot water at 120F or warmer
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
Nonfood contact surfaces clean
Inspector’s notes
Grime buildup above the mixer bowl {underneath the mechanism} [CA] Clean and sanitize the mixer thoroughly
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
Proper hot and cold holding temperatures
Inspector’s notes
Side station cooler at 57F. One half empty carton of milk stored in there at 57F the rest are juices [CA] Maintain all coolers at 41F or colder. Milk was discarded. Do not store any dairy products or potentially hazardous food in this until until it can maintain 41F or colder.
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
One of the hand sinks in the cook line area is missing soap dispenser [CA] Install a soap dispense - A squeeze bottle with soap was placed by the sink during the inspection
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 record from Santa Clara County Department of Environmental Health, Apr 16, 2026 · Original Source