ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Sep 11, 2026
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine at the undercounter dishwasher measured at 0 PPM. No active warewashing was taking place.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[COS] PIC changed out the empty chlorine bottle and primed the machine.
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.
Facility staff were observed drinking in the bar area, kitchen area, and warewashing area.
[CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Ensure employee beverages have a lid and are stored in a designated space.
Note: PIC indicated they will install a beverage holder for staff and will designate an area in the server area.
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.
Hot water in the restroom was turned off.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
[COS] PIC turned the hot water back on. Per PIC, they had a plumbing issue recently where they had turned off the hot water while they were closed for repairs.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 11, 2026 · Original Source
Routine Inspection
Nov 7, 2025
Pass
5 recorded violations
minorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility has a Ultrasource Vacuum Sealer in the facility on the bottom shelf of a prep table. Per cook, they do not use it and no reduced oxygen packaged foods were observed in the facility.
Note: Discussed with cook that plan check submittal is required to approve the machine and that there shall be either an accompanying SOP that restricts use to what is allowed under section 114057.1. (c) of the California Retail Food Code or a CDPH approved HACCP plan.
[CA] Submit plans to our department to approve use of the vacuum sealing machine. Provide an approved HACCP plan from the California Department of Public Health or Standard Operating Procedures to limit reduced oxygen packaging of PHFs to less than 48 hours. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. Caramelized onions stored on the top counter of the drawer refrigeration unit, next to the cooking equipment, measured at 66°F. Per chef, they were holding the onions there for service and had cooked them about 2 hours prior.
2. Aioli in a squeeze bottle, made with garlic in oil, measured at 66°F. Per kitchen staff they made it the day before and have had it in use for about 2 hours.
Note: Squeeze bottle was being placed in a plastic hotel pan in the top section of the prep cooler.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] 1. Kitchen staff were given the option to either cool down the onions or place on TPHC. Kitchen staff elected to cool down the onions.
[COS] 2. Kitchen staff placed the aioli bottle in an ice bath to maintain temperature at 41°F or below.
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.
Ground beef patties, steaks, and salmon were found thawing on a sheet tray in a speed rack.
Note: Staff were actively using the prep sink to thaw steaks.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
[COS] Staff moved the items to a cooler to thaw overnight.
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.
In the upright cooler raw shell eggs were found stored above ready to eat foods.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
[COS] Kitchen staff moved the eggs to below the RTE foods. Proper refrigeration storage stickers were provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The restroom door doe snot self close.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 7, 2025 · Original Source
Routine Inspection
Nov 8, 2024
Pass
1 recorded violation
minorCode K11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
Mashed potatoes in the steam table were found at 54°F, per kitchen staff they were heating them in the steam table.
[CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.
[COS] Staff reheated mashed potatoes on the stove.
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.