Routine Inspection
Jan 30, 2026
3 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
Measured chicken cooling on a tray at 84F in upright unit. [CA] Provide an ice bath underneath the tray to facilitate rapid cooling. [COS]
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The goose neck faucet at the hand sink at bar is leaking. [CA] Repair the faucet.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Quat ammonium test strips on site noted with expiration date 2021 and 2023. When testing the sanitizing solution, test strip gave a false reading of 0 ppm. [CA] Replace test strips with a new one to ensure accurate test result.
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 record from Santa Clara County Department of Environmental Health, Jan 30, 2026 · Original Source