ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Mar 4, 2026
Pass
2 recorded violations
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Fan guards within the walk in have dust build up on them at the time of inspection.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Drain line for under counter refrigeration in the bar is draining into a bucket at the time of inspection.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
[SA] Drain line will be drained into the floor sink in the back of the facility.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 4, 2026 · Original Source
Routine Inspection
Mar 6, 2025
Pass
6 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) In the warewashing room: observed lack of handwash sink. Observed a wall-mounted soap dispenser was placed over the "sanitize" compartment of the 3-compartment sink, and no paper towels were observed.
[CA] Handwash facilities must be present in areas where there is food prep or warewashing. If a 3-compartment sink is to be used as a suitable alternative, the soap/paper towels must be placed at the WASH compartment.
2) In the main food prep kitchen: observed stacked cardboard boxes stored in front of the handwash sink, partially obstructing it.
[CA] Do not store items in front of the handwash sink. Handwash facilities must be available to make handwashing not only possible, but likely.
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.
In the warewashing room, against the wall behind the CO2 canisters: observed approximately 5-10 old rodent droppings that appeared to have dust on them. No other evidence of vermin was observed.
[CA] Keep facility clear of vermin/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.
Measured chlorine in the dishwasher to be 25ppm. The machine was actively being used.
[CA] Repair dishwasher so that it can sanitize wares at 50ppm chlorine.
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.
Inside the upright freezer in the kitchen: observed raw pork wrapped in plastic was stored above ready-to-eat foods (fries, onion rings).
[CA] Store raw animal products below and away from ready-to-eat foods to help prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed accumulation of grease/food debris on sides of cooking equipment. Observed accumulation of food debris on underside of handle on prep unit containing guacamole/sour cream. Observed accumulation of dust on shelving holding large cans of tomato sauce (near crockpot in kitchen).
[CA] Keep surfaces clean.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed phone stored on prep counter near meat slicer/scale.
[CA] Store personal items away from and below food prep surfaces.
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.