Routine Inspection
Jan 22, 2026
6 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Slow drain for the hand washing sink at the kitchen entrance. [CA] Repair/fix slow drainage.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack test strips for both sanitizers (chlorine & quaternary ammonia). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Empty sanitizer container and all the measured sanitizer buckets were 0ppm. [CA] Maintain chemical solution for manual sanitization at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
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, linens: Proper storage and use
Inspector’s notes
Cardboard in use to line walk in cooler shelving and walk in freezer floor. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Co2 spray holder in the bar has a debris. [CA] Clean spray holder more frequently to prevent build of a debris.
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
Employee restroom has a empty paper towel dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee is drinking without a lid in the bar/food preparation area. [CA]No employee shall eat, or drink in any area where contamination of non-prepackaged food, clean equipment, clean utensils, clean linens, unwrapped single-use articles, or other items may result.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Variety of sauces were measured above 50F prepared one and half hour ago (missing ice bath). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep sauces above ice bath and containers fully submerging in ice to keep sauces at 41F and below. Chicken kebabs were measured 70F in the drawer refrigeration were recently prepared. [CA] PHF shall be raid chill to 41F before placing into a prep cooler.
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, Jan 22, 2026 · Original Source