Routine Inspection
Aug 6, 2026
8 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Water measured at a maximum of 87F from the hand sink at the end of the middle cook-line area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
HACCP logs for today's cook chill were not completed. Per the PIC, the usual individual in charge of sauce (and filling out the HACCP logs) is out today due to a dislocated knee. [CA] The food facility shall follow the approved HACCP plan procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
At the appetizer station, a bag of shredded cheese measured 53F while filled over the fill limit of the cold holding insert. At the toppings station, three containers of shredded cheese measured between 46F and 47F while maintained in a melted ice bath. At a prep table across from the pasta cooling station, milk measured 51F while maintained in an unopened carton on the counter. Per the PIC, all items had been removed from adequate refrigeration less than 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All items were returned to adequate refrigeration.
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
No rodents, insects, birds, or animals
Inspector’s notes
Observed 10+ live flies in the kitchen area, concentrated near the back around the mop sink. Per the PIC, they are still attempting to combat ongoing issues with flies, and the flies have migrated from the front of the kitchen near the bar area to the back of the kitchen. Observed 10+ dead flies in light fixtures above the kitchen area. Reviewed pest control service report from Ecolab, which stated that traps were "50% full" during last month's service. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Continue to work with pest control.
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 cooling methods
Inspector’s notes
In the walk in cooler, observed the following: - one tray of noodles kept plastic wrapped; measured 55F and was labeled with "37F and 8/6" - three trays of noodles kept plastic wrapped; measured 60F, 50F, and 49F. Trays observed unlabeled - one tray of ziti kept plastic wrapped; measured between 44F and 45F. Tray observed unlabeled Per the PIC, pasta had all been cooked earlier today, less than 1 hour prior. PIC stated that they have a trainee at the pasta station and that a staff member is supervising her, but the supervising staff member had gone on break and left the trainee unattended, during which the trainee had not cooled the pastas to 41F in an ice bath following cooking, and had also forgotten to label the unlabeled trays of pasta. [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 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC elected to voluntarily discard improperly cooled pasta maintained in the walk-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
Food contact surfaces clean, sanitized
Inspector’s notes
At the bar three compartment warewashing sink, quaternary ammonium sanitizer measured between 0 ppm and 100 ppm. Observed dishes maintained in soap and water solution in the first compartment; However, observed no active warewashing at the time of measurement. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Ensure sanitizer is changed at a more frequent rate. [COS] Employee drained and refilled sink with quaternary ammonium. Sanitizer remeasured at 400ppm.
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
Approved thawing methods used; frozen food
Inspector’s notes
Observed 6+ pieces of raw salmon thawing in standing water in the preparation sink located outside the walk-in cooler. [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.
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
Time as a public health control; procedures & records
Inspector’s notes
At the grill station, buttermilk garlic and oil sauce subjected to time as a public health control lacked time labeling. Per the PIC, an employee had recently refilled the sauce bottle, but had forgotten to add the time label. [CA] 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. [COS] PIC elected to discard sauce. *Note: Facility subjects sliced tomatoes at the salad station and buttermilk garlic and oil sauce to time as a public health control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 6, 2026 · Original Source