Routine Inspection
Nov 10, 2025
6 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Holes in the floor below storage racks within the upstairs beverage storage room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Personal drink stored on drying rack used for customer cups. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed paper towels stored outside of a dispenser at the main bar and rear bar hand wash sinks. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured cut tomatoes at 53 F and cream at 49 F within the top portion of the non-functional preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Observed PHF's within the unit discarded after lunch service (less than 4 hours). \ Measured white rice at 80 F within a warmer set on low. Cook stated the rice was made 1 to 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice reheated and warmer increased to greater than 135 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 wording
No rodents, insects, birds, or animals
Inspector’s notes
Drain fly activity within the bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Hot and cold water available
Inspector’s notes
The front cook line hand wash sink lacks a supply of cold water (additional hand wash sinks available for use). [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] Cold water valve turned on.
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 record from Santa Clara County Department of Environmental Health, Nov 10, 2025 · Original Source