Routine Inspection
Jun 25, 2026
6 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Walls, ceiling, and floors by warewash area missing tiles or has build up debris. Ceiling in kitchen observed to have paint chipping.[CA] Repair walls, ceilings, and floors and maintain in good condition.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink at bar missing soap and paper towels. Handwash sink at entry to bar had loose paper towels not in the dispenser. [CA] Keep all handwash sinks fully stocked with soap and paper towels. Keep paper towels in dispenser. [COS] Handsink at bar was restocked with soap and paper towels
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
Middle cookline 1 door prep cooler measured to have: -White cheese at 46F -Yellow cheese at 43F -Cream at 56F -Fish at 54F -Sour cream at 50F -Yellow cheese (reach in portion) - 44F Some seafood observed to be stored in ice bath within unit measured to be in temperature at 41F and below (See measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] Cream was VC&D (see VC&D report). Per employee PHFs were stocked in the last 45 minutes. All PHFs were placed in ice bath. After 1 hour PHFs measured to be 41F-37F. **REPEAT VIOLATION** Follow up will be conducted for repeated violation.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Large kitchen dishwasher measured have 25ppm chlorine after being ran for 3 tray. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator shall rinse and wash in upright dishwasher and sanitize with 200ppm quat ammonia in 3-comp sink for at least 1 minutes afterwards.
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, linens: Proper storage and use
Inspector’s notes
1) Frying pan observed to be stored in rice bin as scoop. Handle was in direct contact with food. [CA] Store scoops such that handles are not in direct contact with food. 2) Clean containers for food observed to be stored directly on the floor.[CA] Keep clean food equipment off of the floor.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Gasket in left 2 door freezer by back door observed to start fraying. [CA] Repair gasket and maintain in good condition
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 record from Santa Clara County Department of Environmental Health, Jun 25, 2026 · Original Source