Routine Inspection
Jun 2, 2026
8 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed the grout between the quarry floor tiles to be heavily deteriorated below the dishmachine. [CA] Maintain the flooring in good repair.
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 cooling methods
Inspector’s notes
1. Measured one container of cooked marinara sauce at 98F at the warmest parts of the container at the back preparation area with a melted ice paddle. The prep cook stated the sauce was cooked and cooled approximately 1 hour prior. 2. Measured one container of tomato sauce at the pizza preparation area at 58F. The prep cook stated the sauce was prepared and placed in the small cold top insert less than 30 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hour [COS] 1. The ice paddle was replaced with a new paddle to rapidly cool to 70F within 1 hour. 2. It was discussed with the prep cook that the open top refrigeration unit cannot sufficiently cool and shall be used for holding only. The sauce was replaced with a batch prepared from the previous day and relocated to the reach in 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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards were unavailable for review at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed multiuse utensils at the cooks line stored in standing water measured at 76F. [CA] Utensils shall be stored 1) in food with handles above top of the food, 2) in running water, 3) in water measuring 135F or above, or 4) at room temperature if washed within 4 hours of initial use.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a leak at the left compartment of the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
Proper hot and cold holding temperatures
Inspector’s notes
Measured brussel sprouts and broccoli in cold top inserts across from the cooks line between 48F - 43F. The PIC stated the items have been in the unit for approximately 3 hours after being removed from the walk in cooler. The inserts were observed stacked high, but not above the fill line. It was discussed to monitor temperatures relative to the amount of product stocked in each insert. [CA] PHFs shall be held at 41°F or below while cold holding. [COS] Products were placed in reach in unit below to cool.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Observed the lights above the warewashing area to be uncovered/unprotected [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Measured the sanitizer concentrations at bar low temperature dish machine and back warewashing unit at 25 ppm chlorine while in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Both units were primed for sanitizer to provide a final rinse solution of 50 ppm chlorine. Autochlor was called during this inspection to service the units.
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, Jun 2, 2026 · Original Source