Routine Inspection
Oct 24, 2025
5 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. High temp dish machine was measuring at 151F maximum on contact surface of utensils. Dish machine was ran 3 times. No active ware washing. [CA]: High temp dish machine must be capable of sanitizing the surface of utensils to at least 160F at all times. Discontinue use of unit until it is properly working. PIC called technician during inspection. [SA]: Available 3 comp sink with 200 ppm of Quat Ammonium. 2. Dish machine at the clearview bar was dispensing 0 ppm of Chlorine. No active ware-washing. [CA]: Mechanical dish machines shall be able to dispense 50 ppm of Chlorine. Discontinue use of unit until it is properly working. [SA]: Available 3 comp sink with 200 ppm of Quat Ammonium. 3. Accumulation of brown and pink grime on the interior surface of ice machine at the Turn. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Washed and wet utensils and equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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
No rodents, insects, birds, or animals
Inspector’s notes
*REPEAT VIOLATION* Small flies observed at the kitchen, clearview bar, and lynx bar. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* At the Turn, hand wash station was partially blocked by a tray of bananas. [CA]: Hand sink stations shall remain unobstructed and accessible at all times.
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
Proper hot and cold holding temperatures
Inspector’s notes
On prep table next to the office, oil mixture with sun dried tomatoes, garlic, and vinegar was observed. Per PIC, food was prepared last night and left on the prep table. [CA]: Potentially Hazardous Food shall be cold held at 41F or below OR hot held at 135F or above. [COS]: Food item was 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.
More about food kept at an unsafe temperatureOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* Missing Food Safety Manager Certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site 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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 24, 2025 · Original Source