Routine Inspection
Sep 9, 2026
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the countertop cold hold unit across from the cook-line, shredded cheese measured 51F, and sour cream measured 48F. Per staff, items had been placed into the unit at approximately 11 AM this morning. In the same area, in improper ice baths, house made sauces measured between 53F and 55F, and sour cream measured 60F. Per staff, items had been removed from refrigeration approximately 2 hours prior and placed into ice baths. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Shredded cheese and sour cream maintained inside the unit were voluntarily condemned and discarded due to time and temperature abuse. Instructed employee to add ice to sauces and sour cream held in improper ice baths.
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
Hot and cold water available
Inspector’s notes
Hot water observed turned off for both faucets at the three compartment warewashing sink; Handles do not dispense any hot water when turned. Hot water observed turned off for the hand sink outside the left-side walk-in cooler. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] Manager turned on diverter valves for both sinks. Water measured at greater than 120F at the three compartment sink, and 100F at the hand sink.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed manager putting his finger inside his ear, scratching inside, then opened the designated refrigerator for steaks before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed manager to properly wash hands.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Multiple food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5+ flies in the kitchen area, 5+ flies in the bar area, and 2+ flies in the men's restroom. Reviewed recent service report from Ecolab, which stated that traps were 25% full during service. [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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed a gap of approximately 1-2 inches in the ventilation hood filters above the main cook-line. [CA] Close gap to allow for the adequate ventilation of heat/grease.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed an employee eating ice cream while standing in the main kitchen area. Observed another employee drinking from an open cup while in the same area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids and straws.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 9, 2026 · Original Source