Routine Inspection
Jul 7, 2026
2 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine at kitchen warewash machine and bar warewash machine measured at 0ppm. [CA] Ensure chlorine concentration in mechanical warewash machines measure at 50ppm. [COS] PIC will have staff manually warewash until machines can be repaired.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lack of consumer advisory on menu for raw/undercooked foods. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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 record from Santa Clara County Department of Environmental Health, Jul 7, 2026 · Original Source