Routine Inspection
Jul 8, 2026
6 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed multiple multiuse wiping cloths stored on the prep tables at the front preparation line. [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
Consumer advisory for raw or undercooked foods
Inspector’s notes
A reminder statement and disclosure of foods served raw or undercooked were not indicated on the menu (tuna tare tare, etc.) [CA] I. Reminder must be indicated by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. II. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients
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 heat lamp at front service line to be inoperable. It was discussed with the PIC that the lamp is ordered on replacement. [CA] Maintain equipment in good repair. Equipment used for hot holding is required to maintain potentially hazardous foods at or above 135F while holding.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed tongs stored on the splash guard of the hand washing sink in the front preparation line. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. [COS] The tongs were relocated to a metal tray on the counter top for storage.
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
Measured two trays of beef in an alto sham measured at 116F and 109F. The person in charge stated the beef was relocated from the oven after cooking to the alto sham approximately 1 hour prior. [CA] Maintain potentially hazardous foods at or above 135F while hot holding. [COS] The trays were relocated to the oven to reheat. *Note: The alto sham unit was set to 120F. The unit was adjusted to 140F to heat while beef reheats.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Testing equipment was not available for the high temperature dish machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. *Note: An NSF high temperature dish machine plate reader was ordered at time of inspection with expected delivery dated for 7/9/26.
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, Jul 8, 2026 · Original Source