Routine Inspection
Apr 7, 2026
8 recorded violations
Official wording
Nonfood contact surfaces clean
Inspector’s notes
1. Observed an accumulation of grime on the interior non-food contact surfaces of the ice machine. 2. Observed an accumulation of grease/grime on the equipment surfaces at the cooks line, including but not limited to: - The sides of the equipment - The interior door and cabinet of the deep fryers - The legs, wheels, and casters of cooking equipment [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.
More about cleaning or sanitizing problemsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
No sanitizer was detected at the bar dishmachine. Active warewashing was not being conducted with this unit at this time. [CA] Maintain chlorine in mechanical warewash machine 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
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed the shellstock tags stored in a large box not in chronological order. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed the hot water handle for the three compartment sink to not fully close and be leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
Proper hot and cold holding temperatures
Inspector’s notes
1. Observed the following foods overstacked in the cold top preparation unit near the pizza oven at their respective temperatures: - Raw chicken at 50F at the top portions of the container above the fill line - Calamari at 52F at the top portions of the container above the fill line The PIC stated the food had been in the unit since the day prior. 2. Measured one container of beef placed on a baking sheet on top of the flat top grill at 114F. The PIC stated the beef was heated on the flat top grill and then placed on the sheet pan on the grill approximately 2 hours prior. 3. Measured multiple containers of PHF (tomato based sauce, etc.) in a shallow ice bath adjacent to the cooks line between 52F - 55F and placed approximately 2 hours prior according to the PIC. [CA] Maintain PHF at or below 41F while cold holding. [COS] 1. The approximately .5 lbs of chicken and .5 lbs of calamari were voluntarily discarded at this time. See VC&D report for details. 2. The beef was placed onto the flat top grill and reheated above 165F. 3. Additional ice and water were added to the ice bath to cool the 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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed an accumulation of grime/grease on the floors below and behind the equipment at the cooks line. [CA] Walls and/or floors in food preparation area shall be kept 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.
More about cleaning or sanitizing problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the gasket of the top left drawer of the four door drawer cooler below the cooks line to be torn/damaged. [CA] Maintain equipment in good repair.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
A valid food safety certificate was not available at this time. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 record from Santa Clara County Department of Environmental Health, Apr 7, 2026 · Original Source