Routine Inspection
Jul 23, 2026
3 recorded violations
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen area, at the installed light fixture above the handwash sink/prep table, observed accumulation of cockroach droppings. In the warewash area, at the water heater, observed dried dead cockroaches. No live activity observed during time of inspection. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination of food. Clean and sanitize all areas with activity. Seal all cracks, crevices, and holes to prevent possible harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
In the reach in refrigerator, measured a container of milk at 55F. Per operator, milk has been stored from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator discarded container of milk.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the bar area, measured chlorine sanitizer at less than 10 PPM. [CA] Ensure chlorine sanitizer is provided at 50 PPM in the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment. [SA] Employees to use the back warewash machine to clean and sanitize utensils and equipment.
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, Jul 23, 2026 · Original Source