Routine Inspection
Jun 18, 2025
2 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, by the drink prep station, and the storage by the back door, observed debris accumulation in the area. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, in the salad prep unit, measured cut cherry tomatoes at 54F in the insert prep top. Per operator, cherry tomatoes prepared about an hour prior. In the kitchen area, in the drawer prep unit, measured cut cherry tomatoes at 64F. Per operator, cherry tomatoes prepared about 30 minutes prior. In the kitchen area, in the 2 door prep unit, measured deviled egg mixture between 54F and 75F. Per operator, deviled egg mixture is stored in the 2 door undercounter refrigerator and removed for use from within the past hour during service. In the bar area, in the 3 door undercounter refrigerator, measured orange juice at 50F, and liquid egg whites at 55F. Per operator, orange juice and liquid egg whites stored from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. Ensure prepped potentially hazardous food items are cooled to 41F prior to storage in insert prep tops of prep units. [SA] Operator placed cut cherry tomatoes into ice baths to facilitate proper holding temperatures. Operator moved deviled egg mixture into the 2 door undercounter refrigerator to facilitate proper holding temperatures. Operator discarded liquid egg whites and orange juice.
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, Jun 18, 2025 · Original Source