Routine Inspection
May 16, 2026
7 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Observed espresso machine installed at the bar that drains into an ice bin that leads to a bus tub underneath. Bus tub was filled with water and overflowing on the bar floor. [corrective action] Re-route drain line to one of the floor sinks at the bar. Note: Bus tub was emptied during time of this inspection. 2. Observed drain lines from ice bins at the bar and drain line from prep unit in the kitchen extend into floor sinks. [corrective action] Food service equipment must drain indirectly into the floor sinks. Provide an air gap for the drain lines, at least 1 inch above the floor sinks. 3. Drain line for the left compartment of the 2-compartment ware washing sink was found to be completely detached from the sink. [corrective action] Properly re-attach and secure the drain line to the sink. Note: Kitchen employee temporarily re-attached the drain line.
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 cooling methods
Inspector’s notes
Cooked food items found to be improperly cooled. Bistro steak and grilled chicken that had been cooked and stored in the large walk-in cooler since the previous night measured 46F. [corrective action] Ensure food is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Food was discarded in the trash and denatured with bleach. Note: Ambient temperature of the large walk-in cooler measured 42F to 43F. Adjust the walk-in cooler temperature to 41F or below. The smaller walk-in cooler can also be used to store food. Ambient temperature of this unit measured 38F.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Observed food items on the menu that are served raw or undercooked, such as poke, NY steak, and Mac Park burger. [corrective action] Provide a symbol next to menu items that are served raw or can be undercooked.
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
Food separated and protected
Inspector’s notes
Observed opened bottle of milk and cheese that had been cut and repackaged stored in the outdoor walk-in cooler. [corrective action] Only manufacturer prepackaged items and uncut produce may be stored in the outdoor walk-in cooler. Once food packages are opened, the package may not be brought back out and must be stored within the kitchen.
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. Chlorine sanitizer from the kitchen dishwasher measured 0 PPM. No active ware washing at this time. [corrective action] Repair/adjust the dishwasher so that equipment can have a final chlorine rinse of 50 PPM. [suitable alternative] Wash equipment through the dishwasher and sanitize in the ware washing sink. The ware washing sink was set up with quat sanitizer during time of this inspection. 2. Chlorine sanitizer from the bar dishwasher measured 0 PPM. Sanitizer bottle was found to be empty. No active ware washing at this time. [corrective action] Replace the empty bottle. Equipment must be sanitized with a final chlorine rinse of 50 PPM. [correction] Manager replaced the sanitizer bottle. 3. Observed black residue in the ice bin (open the window and look up). [corrective action] Thoroughly clean and sanitize the interior of the ice bin.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The outdoor walk-in cooler had a deteriorated gasket around the door. [corrective action] Replace the gasket.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Manager's Food Safety Certificate expired. [corrective action] An individual employed at this facility must have a manager's Food Safety Certificate. 2. Food Handler Cards found to be expired. [corrective action] Ensure all employees have a valid Food Handler Card. Keep on file at this facility.
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, May 16, 2026 · Original Source