ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
Follow-Up Inspection
Sep 4, 2025
Pass
1 recorded violation
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Rubber seal on the door of the 2 door prep cooler observed damaged. Operator is waiting for parts to repair it.
[Corrective Action] Maintain rubber seal in good condition.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 4, 2025 · Original Source
Routine Inspection
Aug 29, 2025
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially Hazardous Foods in the 2 door prep cooler were measured in the danger zone. Per employee, the PHF were in the cooler since yesterday.
[Corrective Action] Maintain PHFs at or below 41 degrees Fahrenheit.
[Suitable Alternative] Employee voluntarily discarded to PHFs in the 2 door prep cooler into the compost bin.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Temperature of foods in the 2 door prep cooler were measured above 41 degrees Fahrenheit.
[Corrective Action] Ensure refrigeration unit is able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
2. Rubber seals on the door of the 2 door prep cooler observed damaged.
[Corrective Action] Maintain rubber seals in good condition.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Improper set up of the 3 compartment sink at the bar.
[Corrective Action] Ensure 3 compartment sink is set up with wash, rinse, then sanitize.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Lack of manager's Food Safety Certificate.
[Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.