Routine Inspection
Jul 22, 2026
3 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
The thermometer on the prep cooler across the pizza oven is in disrepair. [CA] Provide a functioning thermometer in the cooler.
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Facility was observed parcooking salmon without a variance from the California Department of Public Health. [CA] Facility shall obtain and provide a variance letter for the parcooking of PHFs. [COS] Chef instructed cook to finish cooking salmon in the oven. Cook pulled salmon out of oven and left it to cool. Wehn observed cooling, EH staff asked chef when it was pulled from the oven and what temperature it had reached. Chef was unure if cook finished cooking fully and discarded due to unknown final cook temp. See VC&D report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility's menu lacks a disclosure for use of raw eggs in two of the drinks. Per chef, the eggs they use are pasteurized. No marking or identifier were on the eggs and no evidence of the eggs being pasteurized were able to be reproduced. [CA] Provide a disclosure for the use of raw animal derived foods in finished products.
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 22, 2026 · Original Source