Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
2 inspections
Routine Inspection
Jun 3, 2026
Pass
6 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed the CO2 cylinders in the alcohol storage room to be unsecured.
[CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the gaskets around the drawer coolers at the cooks line to be damaged/deteriorated.
[CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a ceiling panel above the ice machine to not be fully installed.
[CA] Eliminate gap greater than 1/4" to prevent the entrance and 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.
Facility offers undercooked or raw food (poke, hollandaise, etc.) items on their menu without a consumer advisory or disclosure.
[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods that states the following:
"Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
or
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water supply at the three compartment sink was turned off. The PIC stated the hot water valve is leaking and is pending repair.
[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.
Observed grilled onions stored at the cooks line outside of temperature control measured at 119F. The PIC stated the onions were grilled approximately 1 hour prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] The onions were reheated to 179F and placed on the flat top grill to hot hold.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 3, 2026 · Original Source
Routine Inspection
May 7, 2025
Pass
12 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the bar area, at the undercounter dishwasher, chlorine was measured at 25 ppm while actively warewashing.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] The dishwasher was ran two more times and it measured at 50 ppm. Ensure the dishwasher is running properly before initial use.
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.
Repeat Violation: Ceiling tiles are misplaced above the ice machine.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Reinstall the ceiling tiles.
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.
In the men's restroom, at the soap dispenser, the soap dispenser had ran out of soap.
[CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
[COS] Staff restocked the dispenser immediately.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Hot water at the three compartment sink was not able to be turned off from the handle.
2. In the prep area, at the hand wash station, water flows from the base of the faucet.
[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.
In each of the restroom the required hand wash reminder is missing.
[CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
In the ware washing area, at the right faucet of the three compartment sink, the hot water was turned off.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
[COS] Staff turned the hot water valve back on and water measured at 120°F.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. In the kitchen area, at the prep cooler near the hand wash station, knives are stored in the crevices.
[CA] Properly store utensils and equipment in a clean and sanitary manner.
2. Ice cream scooper was found stored in room temperature water.
[CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
3. Facility was using cloth towels to cover ready to eat foods and breads in the kitchen.
[CA] Discontinue the use of cloth towels in direct contact with food. Use approved materials such as single use covers, cheesecloth, or burlap.
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.
1. Repeat Violation: In the prep area, in the salad prep unit, measured cooked beet, black beans, cut tomatoes, and several types of soft cheeses between 45°F and 49°F. Measured ambient air temperature of 2 door prep unit at 45°F.
[CA] Ensure potentially hazardous foods are held cold at 41°F or below to prevent bacterial growth.
[SA] Operator moved all potentially hazardous food from 2 door prep unit to nearby refrigeration to facilitate proper holding temperatures.
2. In the kitchen area, at the cookline, cooked onions were measured at 82°F at 3:00 pm. Per chef, the onions were cooked and cooled the day prior then reheated today at opening (11:30 am).
3. In the kitchen area, in a 1/3 hotel pan on a metal lid that was on the flat grill, bacon that was not fully cooked was measured between 100-80°F. The parcooked bacon was commingles with fully cooked bacon. Per chef, they finish cooking the bacon for each order and the bacon was parcooked at 11:30 am.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Chef marked each of the foods for discard by 4:30 pm.
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.
1. Facility offers undercooked (ribeye steak) or raw food (poke) items on their menu without a consumer advisory.
[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
2. Facility offers undercooked (ribeye steak) or raw food (poke) items on their menu without a disclosure.
[CA] Disclosure means a written statement that clearly includes either of the following:
(1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).”
or
(2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The two door prep unit in the prep area was not maintaining Potentially Hazardous Foods at 41°F or below.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the unit. Refrain from storing Potentially Hazardous Foods in the unit until it can maintain temperatures of 41°F or below.
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.
In the walk in cooler raw shell eggs were found stored above ready to eat foods (cheese).
[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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.