Routine Inspection
Jul 9, 2025
9 recorded violations
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
In the walk-in refrigerator, observed shellstock tags for clams missing from container.[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [COS] Operator was able to find tags for container of clams and placed with the container in the walk-in refrigerator.
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
In the kitchen area, on the counter-top, measured a container of garlic butter, and a container of pesto stored on the counter-top at 75F. Per operator, garlic butter and pesto stored for about 2 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved containers of garlic butter and pesto to nearby refrigeration to facilitate proper holding temperatures.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At the bar area, observed the use of particle boards to lift granite counter-top off the undercounter warewash machine and the 2 door undercounter refrigerator. In the warewash area, observed the use of a wooden board to level a prep table. [CA] Ensure only approved materials and equipment are used within the facility. Approved materials and equipment shall be smooth, durable, and easily cleanable. Remove/replace particle boards and wood pieces to prevent possible harborage of vermin.
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
Hot and cold water available
Inspector’s notes
At the warewash area, measured hot water at 109F. [CA] Ensure hot water is provided at 120F at all warewash, prep, and janitorial sinks.
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
Food storage: food storage containers identified
Inspector’s notes
In the dry storage room, observed open bags of dry food. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 2,153.75 . Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the dough prep area, observed gap between two different types of flooring. In the same area, observed stainless steel coving is peeling away from the wall and creating a gap. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin. Install an approved smooth, durable, and easily cleanable transition strip between flooring.
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
Food contact surfaces clean, sanitized
Inspector’s notes
At the bar area, in the warewash machine, measured chlorine sanitizer at 10 PPM or less. In the warewash area, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is provided at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. In the back prep area, at the ice machine, observed mold-like growth on the interior panel. [CA] Ensure inner panel of the ice machine is frequently cleaned and sanitized to prevent contamination of food (ice).
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
At the pizza prep area, in the 2 door prep unit, measured a container of cooked artichokes between 80F and 90F. Per operator, artichokes prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated using one or more of the following methods: by adding ice; using an ice bath; separated into smaller portions; using shallow containers; and/or using rapid cooling technology.
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 record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source