Routine Inspection
Jan 8, 2026
6 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable for review. [CA] Ensure a valid food safety manager's certificate is obtained and available for review.
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 wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the bar, observed a lack of hand soap and paper towels at the handwash station. In the nearby dough prep area, handwash station is accessible and stocked with hand soap and paper towels. In the pizza prep area, observed handwash station does not function. In the nearby kitchen area, handwash station is accessible and stocked with hand soap and paper towels. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided hand soap and paper towels at the bar handwash station. Operator to provide repairs for handwash station at the pizza prep area.
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
Hot and cold water available
Inspector’s notes
At the bar area, measured hot water at the 3 compartment sink at 116F. [CA] Ensure hot water at the 3 compartment sink for the bar is provided at 120F.
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 hot and cold holding temperatures
Inspector’s notes
At the pizza prep area, in the counter-top prep unit, measured cooked mushrooms at 45F. Per operator, counter-top prep unit is turned on at the beginning of service and food is placed immediately into the unit. [CA] Ensure refrigeration reaches 41F ambient temperature prior to storage of potentially hazardous foods. Ensure potentially hazardous foods are maintained at 41F and below to prevent bacterial growth.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the dough prep room, observed cracks and crevices around the wood used for the installed AC unit. At the warewash area, observed cracks and crevices in the worn FRP panel corner bracket. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the warewash area, measured quaternary ammonium sanitizer at 100 PPM. Observed chemical container was low and unable to provide an adequate flow for the required concentration. [CA] Ensure quaternary ammonium sanitizer used for manual sanitizing and in sanitizer buckets is maintained at 200 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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 record from Santa Clara County Department of Environmental Health, Jan 8, 2026 · Original Source