Routine Inspection
May 1, 2025
5 recorded violations
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Next to the ice machine and in the bar: observe lack of air gap between the drain pipes and the top rim of the floor sinks. [CA] Maintain a minimum one inch air gap between the bottom of the drain pipe and the top of the floor sink to prevent wastewater backflow.
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, linens: Proper storage and use
Inspector’s notes
Inside the bulk corn starch bin: observed a plastic cup used as a scoop. [CA] Use approved scoops with handles to reduce contamination risk.
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
Proper cooling methods
Inspector’s notes
Inside the walk-in refrigerator: measured internal temperatures of cooked chicken tikka masala, mexican shredded beef, and beef fingers to be 47 - 50F. Employees stated foods had been cooked yesterday. Note: other foods in the walk-in refrigerator measured 39F. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours [COS] Foods were voluntarily discarded. See VCD form.
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 handwash facilities supplied, accessible
Inspector’s notes
Observed one kitchen handwash sink's paper towel dispenser was empty. Another stocked handwash sink was located directly behind the wall. [CA] Keep paper towel dispensers stocked 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 grease/food debris on floors behind the cooking equipment under the hood. [CA] Keep floors 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 record from Santa Clara County Department of Environmental Health, May 1, 2025 · Original Source