Routine Inspection
Jun 3, 2026
9 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. At the hand sink at the cook-line, wall-mounted paper towel dispenser observed inoperable. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee replaced dispenser batteries. 2. Hand sink faucet at the bar area has been removed. [CA] Replace faucet. Bar area shall have a dedicated hand washing station.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee personal backpacks and jackets stored on top of clean utensils, and on top of containers of oatmeal while maintained on a preparation table at the back corner of the back cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Utilize dedicated storage space for employee personal items.
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 wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Multiple cutting boards, knives, plates, etc. observed inside the right-side compartment of the preparation sink. [CA] Preparation sink shall not be used for dishwashing. Preparation sink shall be used only for the preparation of foods to prevent cross contamination.
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 separated and protected
Inspector’s notes
Raw ground beef stored directly over cantaloupe in one of the walk-in coolers. Raw eggs stored directly over grapes in the upright cooler at the far corner of the cook-line. [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
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of brown/yellowish standing water of approximately 2-3 inches deep in the bottom well of the ice cream freezer basin at the drink dispensing area in the kitchen. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.
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
1. Stack of 20+ clean bowls observed maintained upside down in a stack maintained on top of a visibly dirty metal tripod stand in the middle of the dishwashing area. Bottom-most bowl observed upside down, with food contact surface of the bowl in contact with the metal tripod stand, and was approximately less than 2 inches off the floor of the dishwashing area. [CA] Equipment contacting food shall be stored in a sanitary location, and shall be stored at minimum 6 inches off the floor to prevent contamination. 2. Chlorine sanitizer measured 0 ppm in the under-counter mechanical bar dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 3. Quaternary ammonium sanitizer at the three compartment sink measured 0 ppm. Per the PIC, the dispenser is inoperable. Numerous dirty containers observed stacked up in all three basins of the three compartment warewashing sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Bleach and chlorine test strips were available. 4. Blade and interior of table-mounted can opener observed to have accumulation of black grime. Accumulation of grease and old food residue on entirety of can opener. [CA] Equipment contacting food shall be maintained 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
Sausages measured 80F and 118F respectively while maintained in two containers in the upright hot holding unit in the middle of the kitchen area. Per staff, items had been cooked approximately 2.25 hours prior. Sliced cantaloupe measured 64F, sliced watermelon measured 65F, soft boiled eggs measured 72F, and cheese cubes measured 63F while maintained out of temperature control offered for self service at the dining area. Sausages measured 129F while maintained in hot holding offered for self service at the buffet at the dining area. Per staff, items had been placed out for service approximately 3 hours prior. *Note: Manager stated that items are not subjected to time as a public health control. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] PIC elected to discard sausages. Cantaloupe, soft boiled eggs, and cheese cubes were voluntarily discarded at the end of breakfast service. Going forward, facility has agreed to utilize time as a public health control for potentially hazardous food items held for self service in ambient. PIC provided a blank TPHC log.
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
Sewage and wastewater properly disposed
Inspector’s notes
Mechanical dishwasher observed discharging wastewater onto the floor during the warewashing cycle. [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.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Partially melted spatula observed maintained on a prep table. Spatula rubber blade observed chipped/in disrepair in multiple locations. [CA] Equipment shall be maintained in good repair. Ensure spatulas are replaced when they become worn/damaged to prevent contamination of food. [COS] Spatula was discarded. 2. Left-side drainboard of preparation sink appears to be actively leaking. Standing pool of water observed on the floor underneath. [CA] Repair and maintain in good repair to prevent the attraction of vermin.
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 record from Santa Clara County Department of Environmental Health, Jun 3, 2026 · Original Source