Routine Inspection
Sep 16, 2025
7 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The mens restroom lacks a supply of paper towels and the womens restroom lacks a supply of soap at the hand wash sinks. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Soap and paper towels provided.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
The CO2 tank adjacent to the walk in fridge is unsecured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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
Measured the hot water at a maximum of 104 F from all sinks within the facility. [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. [COS] Hot water heater thermostat increased to 120 F.
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 contact surfaces clean, sanitized
Inspector’s notes
The build-up of a mold like material on the upper panel of the ice machine. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The three compartment sink at the bar has been painted red. The paint is peeling and in disrepair. [CA] Equipment shall be maintained in good repair. Remove paint from three compartment sink or re-coat with am approved material.
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
Plan review
Inspector’s notes
Observed the installation of a new unplumbed hand wash sink at the bar next to the warewashing machine (an additional fully functional hand wash sink available for use). [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Submit plans to the plan check department and gain approval prior to use of the hand wash sink. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated and protected
Inspector’s notes
Raw beef stored above cooked beans within the 1 door upright refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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, Sep 16, 2025 · Original Source