Routine Inspection
May 21, 2026
3 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured water at automatic combination faucet at hand sink in kitchen between 112F-115F. [CA] Maintain between 100F-108F maximum water temperature for automatic combination faucets.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Empty soap dispenser noted at hand sink at bar. [CA] Keep dispenser stocked at all times. [COS]
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
Observed large container of butter on dry storage shelf measured at room temperature 70F. [CA] Maintain potentially hazardous food 41F and below. Butter was relocated to walk in .
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, May 21, 2026 · Original Source