Routine Inspection
Jun 30, 2026
7 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
*REPEATED VIOLATION* 1. Observed excessive accumulation of dust on the fan above the mechanical dishwasher. *NEW VIOLATION* 2. Observed a heavy accumulation of grime throughout the floor sink at the FIRE PLACE BAR. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak at hot water handle of sprayer at main dish machine. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The handwashing sink at the secondary large cooks line, on the opposite wall of the main cooks line, was observed obstructed by large pots set in front. [CA] Handwashing facility shall be clean, 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
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored on the counter of the side salad preparation station. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Observed multiple dead adult american cockroaches in the floor sink opposite of the bar in the Fire Place bar. No other evidence of cockroach activity was observed. [CA] Clean and sanitize area of dead cockroaches. [COS] The floor sink basket was replaced
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Observed reduced oxygen packaging unit at preparation area; a HACCP plan has not been approved for this facility. Two bags of bolognese stored in the walk in freezer dated for 6/5/2026. [CA] A FOOD FACILITY is not required to have an HACCP plan in the FOOD FACILITY uses a REDUCED-OXYGEN PACKAGING method to package hazardous FOOD that always complies with the following standards with respect to packaging the hazardous FOOD: (1) The FOOD is labeled with the production time and date. (2) The FOOD is held at 41 degrees Fahrenheit or lower during refrigerated storage. (3) The FOOD is removed from its package in the FOOD FACILITY within 48 hours after packaging. [COS] Bags were opened and bolognese was voluntarily discarded at this time. Refer to VC&D report. *Note: It was discussed with the PIC that at other times, some food is vacuum sealed. Either follow items 1-3 above, or obtain an approved HACCP plan through CDPH. Additionally note: Except for FISH that is FROZEN before, during, and after packaging, a FOOD FACILITY shall not package FISH using a reduced-oxygen packaging method.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Accumulation of pink and black grime on the interior walls of the back ice machine near the two walk in coolers. [CA] Maintain the interior surfaces of the ice machine clean. 2. Accumulation of grime on the soda nozzle at the main bar. The soda gun was not observed in use at the time of inspection, but the PIC noted the nozzles are cleaned twice weekly. [CA] Clean food contact surfaces that do not come into contact with PHF at least every 24 hours. [COS] The nozzle was removed to be cleaned and sanitized.
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 record from Santa Clara County Department of Environmental Health, Jun 30, 2026 · Original Source