Routine Inspection
Sep 18, 2025
6 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies observed by the bar, dishwasher, and back storage area. [CA] A food facility shall be kept free of flies and fly activity.
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
Thermometers provided, accurate
Inspector’s notes
Thermometer is cooler located across from the pizza oven and in the walk-in cooler are not operational. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
More about equipment or utensil issuesOfficial wording
Food in good condition, safe, unadulterated
Inspector’s notes
Cut cherry tomatoes observed adulterated by flies. [CA] Food shall be protected from contamination and adulteration. [COS] Employee discarded the cherry tomatoes that was in contact with the fly.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Scalpers used for pizza dough are stored with the blade in crevice behind the food prep table and the wall. [CA] Food contact utensils/equipment shall be stored in a manner and location that is clean. 2) Pressurized cylinders at the bar are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.
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.
More about equipment or utensil issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods on ice in the prep unit located across from the pizza oven is measured at improper cold holding temperatures of 45 - 49F. Only the bottom of the food containers are in contact with the ice. Cheese and raw shell eggs in the reach-in cooler located across from the pizza oven was measured at 46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. When using ice bath, ensure that the side of the food containers are also in contact with ice.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed knife where the tip of the blade is chipped. [CA] Remove and replace damaged utensils and/or equipment. [COS] Employee discarded the knife.
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.
More about equipment or utensil issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 18, 2025 · Original Source