Routine Inspection
Jun 16, 2026
7 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed ranch/sauce squeeze bottle (top portion) at 56F in prep unit, tomato rallado at 63F on counter, fried wagyu empanda at 66F on counter. [CA] Maintain potentially hazardous food 41F and below. Empandas were time marked (12p) and will be discarded within 4 hours (4pm). Note- When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. TPHC hand out provided.
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
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wiping cloths noted on counters throughout. [CA] If used more than once, store in sanitizer solution between uses.
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 separated and protected
Inspector’s notes
Raw clams noted above ready to eat food in refrigerator in the front service area. [CA] Store raw seafood below ready to eat food. [COS].
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lack of irreversible temperature measuring device for the glass washer at the bar. [CA] Provide thermolabels or dish plate thermometer and test daily at 160F plate temperature.
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
Light bulb is out at the hood in the back prep area. Dust and debris noted on ceiling vents in the back prep area. [CA] Install a new light and clean the vents.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The hot and cold water knobs at the hand sink are in disrepair and broken (hot/cold water is still able to dispense out). [CA] Replace the hand sink knobs.
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
Container of food noted in front of hand sink at prep line in the front service area. [CA] Keep hand sink accessible at all times. [COS] Lack of soap (1/4 full but not dispensing) in dispenser at hand sink. [CA] Keep soap dispenser stocked at all times [COS].
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 record from Santa Clara County Department of Environmental Health, Jun 16, 2026 · Original Source