Routine Inspection
Aug 17, 2026
7 recorded violations
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
A reminder statement and disclosure of foods served raw or undercooked were not indicated on the menu (ceviche) [CA] I. Reminder must be indicated by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. II. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed a single burner gas stove installed not fully below the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Food separated and protected
Inspector’s notes
Observed raw shelled eggs stored above ready to eat foods on the shelf in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Observed the 4 drawer cooler unit below the flat top grill at the cooks line to be inoperable at the time of inspection. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Observed cardboard lining the shelves in the back dry storage area. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained 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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed non-permanent soap dispenser at the front preparation area hand washing sink and restroom handwashing sink. [CA] Provide handwashing permanent cleanser in dispenser at handwash stations at all times.
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.
More about handwashing problemsOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed accumulation of debris on the floors behind the cooler units in the back dry storage area. [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
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR VIOLATION: Measured the following foods at their respective temperatures in the cold top cooler inserts: - Pico de gallo at 46F - Guacamole with tomatoes at 45F - Sour cream at 45F The person in charge stated the foods were in the unit since the night prior. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] The above foods were voluntarily discarded. Refer to VC&D report for details. MINOR VIOLATION: Observed shredded cheese stored in an inoperable drawer cooler unit below the flat top grill at the cooks line measured at 47F at the top portions of the container and 40F at the lower portions. The cheese was observed stored on top of an ice block and placed in the unit approximately 20 minutes prior according to the PIC. [CA] PHFs shall be held at 41°F or below while cold holding. [SA] The PIC was directed to separate out the cheese into smaller containers to be fully submerged in ice baths while in use in a lower drawer of the unit.
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, Aug 17, 2026 · Original Source