Routine Inspection
May 28, 2026
7 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Repeat Violation: In the kitchen area, across the cookline, the 6 drawer prep cooler is not functioning properly. Kitchen staff have all PHFs placed on ice inside unit. 2. The 4 drawer cooler under the flat grill is in disrepair and not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair or replace the unit.
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
Food in good condition, safe, unadulterated
Inspector’s notes
A dead fly was found in a bottle of alcohol in the island of the bar. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] The bartender discarded the bottle. See VC&D report.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some of the staff's food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken wings and other raw PHFs in the drawer cooler measured between 45-46F. Per chef, items were elveated due to opening from a rush. Items were remeasured after 30 minutes of having the cooler closed. Items measured between 46-49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to working refrigeration units.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Repeat Violation: Wall tiles near the janitorial sink are in disrepair. [CA] Ensure the floors, walls, and ceilings of the facility are kept clean and in good repair.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine at the undercounter dishwasher at the bar measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Chef Enrique changed out the sanitizer bottle and primed the machine. machine was remeasured at 50 ppm.
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
No rodents, insects, birds, or animals
Inspector’s notes
Small flies were found near the warewashing area. [CA] The facility shall be free of animals, pests, and 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 record from Santa Clara County Department of Environmental Health, May 28, 2026 · Original Source