Routine Inspection
Jul 29, 2025
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
On the bottom drawer cooler next to prep line units, chicken measured at 45F and raw halibut fish measured at 46F. Per Chef, food items were relocated from the walk in cooler to the unit approximately 3.5 hours prior to measurement. Ambient temperature of unit measured at 44F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: Food items were relocated to walk in cooler to rapidly cool down.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Facility has a soft serve machine for dairy soft serve ice cream. No California Department of Food and Agriculture (CDFA) license provided for soft serve machine. [CA]: Facility shall obtain a CDFA Dairy license for soft serve ice machine. 2. Bottom drawer cooler's ambient temperature measured at 44F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is properly functioning.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Hot and cold water available
Inspector’s notes
Maximum water temperature at 3 comp sink at bar area measured at 74F. Nearby 3 comp sink and high temp dish machine available. [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.
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
Food storage: food storage containers identified
Inspector’s notes
Multiple food containers stored directly on the floor in the walk in freezers. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 29, 2025 · Original Source