Routine Inspection
Dec 12, 2025
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs within steam table were measured between 128-129*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC re-heated all PHFs within the steam table and raised the temperature within steam table.
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Facility is performing ROP at the time of inspection and does not have a HACCP Plan in place. Facility has been using Cryovac 10k bags which was allowed by the department before; however, new regulations from FDA require a HACCP plan. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [SA] All product was opened at the time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Dead cockroaches noted in sticky trap behind second cook line. No live activity noted at the time of inspection. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. FRP and caulking around the second cook line is starting to come apart from the wall. [CA] Adhere the FRP back on to the wall. Remove old caulking and add fresh silicon to any cracks and crevice. 2. Window on the left side of the cook line seems to have a crack that air is flowing into the facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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
Hand wash station in the bar was missing soap inside of dispenser at the time of inspection. [CA] Hand wash stations must be fully stocked at all times. [COS] PIC added soap into dispenser.
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 record from Santa Clara County Department of Environmental Health, Dec 12, 2025 · Original Source