Routine Inspection
Sep 3, 2026
10 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the cook line walk in refrigerator at 54 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below at all times. Adjust units thermostat so that it maintains 41 f or below during high usage.
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
Proper cooling methods
Inspector’s notes
Whole cooked chickens in still water in food prep sink measured at 83F. PIC said it was done cooking at 11am and placed within the preparation sink. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Ice added to the cooked chicken to allow for rapid cooling.
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
The hand wash sink near dish washing room measured at 115F, no mixing valve present in this unit. The water temperature measured at 128 F though an automatic mixing valve from the hand wash sink at the secondary cook line. [CA] Hand washing 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. Other hand wash sinks available in kitchen
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hose bib with a hose attached below the three compartment sink lacks a vacuum breaker to prevent back flow. [CA] The potable water supply shall be protected with a backflow or back siphonage protection device. The water discharge pipe from the of the double oven is leaking onto the floor at the cook line. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. Measured sliced pork at 50 F, raw flank steak at 44 F and fried tofu at 50 F within the top portion of the 3 door preparation refrigerator (containers were stacked above the units fill line). PIC meat items were sliced and prepped and hour prior to putting inside unit. 2. Measured PHF's within the cook line walk in refrigerator at 47 F to 54 F (see measured observations). Ambient temperature of the unit measured at 53 F. PIC stated that the unit was measured 38 F 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the preparation refrigerator were time marked via TPHC stickers with a discard time of 2pm. Door to the walk in refrigerator kept closed. Ambient temperature of the unit remeasured at 40F to allow foods to be cooled to and held at 41 F or below.
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 separated and protected
Inspector’s notes
The preparation of waffles on the customer bar top within the dining area. [CA] Food preparation shall only occur in approved areas. Relocate waffle preparation behind the behind the bar or within the kitchen.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a gap of larger than 1/4 inch below and between the rear double doors leading into the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Toilet paper stored on the toilet back within the employee restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the wall FRP to be in disrepair at the hallway leading to the downstairs storage area. Observed broken FRP corners at the hallway adjacent to the walk in refrigerator. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Holes in the wall of the downstairs storage room. [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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Cooked rice at the cook line and raw veggies in the walk in refrigerator were stored in non-food grade bag(stored in plastic grocery bags) . [CA] Instructed PIC to transfer food in container or bag that was food-grade approved.
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, Sep 3, 2026 · Original Source