Routine Inspection
Dec 12, 2025
4 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed gnat-like flies in the kitchen and bar. [CA] Take effective measures to eliminate insects in the 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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The warewashing machine in the bar was about 200 ppm chlorine. [CA] The chlorine level must be at 50ppm at the dish washing machine.
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
Hot and cold water available
Inspector’s notes
The water was at approximately 67 degrees F at one of the sinks in the women's restroom. [CA] Be sure the water reaches 100 degrees F.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed the saucier reach in to be holding food at approximately 55 degrees F. The chef asked that every item in the unit be discarded. There was ketchup, mustard, hoison sauce, and minced garlic. [CA] All PHFs must be held at no more than 41 degrees F. The refrigerator is not being used until it is able to hold food 41 degrees F.
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 record from Santa Clara County Department of Environmental Health, Dec 12, 2025 · Original Source