Routine Inspection
Jul 28, 2026
8 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Multiple Potentially Hazardous Foods in the 6 door prep cooler and 2 door prep coolers were measured above 41 degrees Fahrenheit. [Corrective Action] Ensure refrigeration units are able to maintain proper cold holding temperature. 2. Rubber seal on the top left drawer of the 6 drawer prep cooler was observed dangling. [Corrective Action] Ensure rubber seal is properly installed. 3. Observed water leaking from the left ice machine. [Corrective Action] Repair to stop the leak.
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
Hot and cold water available
Inspector’s notes
Hot water knob does not work at one of the handwashing sinks in the back kitchen area. [Corrective Action] Repair hot water knob.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Damaged of missing cove base observed by the back door and warewashing area. [Corrective Action] Maintain wall in good condition. 2. Missing portion of the "penny floor tile" by the coffee station. [Corrective Action] Maintain floors in good condition. 3. Observed a split in the flooring at the cookline. [Corrective Action] Maintain floors in good condition. 4. Grime accumulation on the floor under the ice machines. [Corrective Action] Maintain floors clean. 5. Dust accumulation on the ceiling and evaporators in the walk-in cooler. [Corrective Action] Maintain 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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Observed flickering light at the back cookline. [Corrective Action] Ensure lights are working properly.
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
Toxic substances properly identified, stored, used
Inspector’s notes
At the bar, quaternary ammonium sanitizer in the 3 compartment sink was measured at 400 ppm. [Corrective Action] Maintain quaternary ammonium sanitizer at 200 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Carbon dioxide tanks near the kegs walk-in cooler were observed not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinders to a rigid structure.
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 contact surfaces clean, sanitized
Inspector’s notes
Mold like substance observed inside the ice machine near the ice chute and inner lid. [Corrective Action] Thoroughly clean and sanitize affected areas.
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
1. MAJOR. Multiple Potentially Hazardous Foods in the 6 drawer prep cooler and 2 door prep cooler (salad station) were measured above 50 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Person in charge voluntarily discarded to PHFs. 2. Multiple Potentially Hazardous Foods in the 2 door prep cooler (raw station) were measured at 45 degrees Fahrenheit. [Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit.
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 28, 2026 · Original Source