The hand sink at the middle of the front cook line was lacking a paper towel dispenser. [corrective action action] Install a paper towel dispenser near this hand sink.
Note: Additional hand sink at the cook line that was fully stocked was available.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 11, 2026 · Original Source
Follow-Up Inspection
Oct 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 17, 2025 · Original Source
Routine Inspection
Oct 16, 2025
Conditional Pass
6 recorded violations
minorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed in the bar with augmented nails and not donning gloves.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
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.
1. The high temperature dishwasher measured at a maximum of 152.5F while actively washing dishes.
[CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
[SA] Staff to manually wash, rinse, and sanitize dishes in the three compartment sink. Staff sanitized dishes.
2. The soda gun nozzle had black biological growth in it.
[CA] Ensure to maintain food contact surfaces clean and sanitized.
[COS] Manager cleaned and sanitized the nozzle at time of the inspection.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacked testing material for their high temperature dishwasher.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
1. In the bar area, at the only handwash station, the sink was blocked, lacked a soap dispenser, and the paper towel dispenser was empty.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure handwash stations are unobstructed and easily accessible to encourage frequent handwashing.
2. Paper towels in the customer restrooms lack a dispenser.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Time as a public health control; procedures & records
Inspector’s notes
Hollandaise and cream sauce measured between 110-120F. Per staff they cooked it about an hour ago. Sauces were triple panned in the steam table. Chef also stated they discard the sauces every 2-3 hours and make new ones.
[CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Oct 16, 2025 · Original Source
Routine Inspection
Oct 23, 2024
Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked pasta held in drawer refrigerator measured >41F,<135F,<2hrs.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Sanitizer concentration at mechanical dishwasher(bar) measured <50PPM.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Hand wash sink in service area is partially obstructed by stored utensils and glassware.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Single use paper towels are not held in dispenser at bar handwash sink.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.