Routine Inspection
Jan 29, 2026
4 recorded violations
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Observed several reduced oxygen packaged (vacuum packaged) raw animal proteins in walk in freezer. Dates range from 1/14-current date. [CA] All vacuum packaged food exceeding 48 hours from packing date shall be opened and placed in a ziploc bag or container. An approved HACCP plan is required if food is vacuum packaged/stored for more than 48 hours. If food is vacuum packaged/stored less than 48 hours, provide written procedures for ROP (reduced oxygen packaging) activities at food facility do NOT require a HACCP plan if ALL the conditions below are satisfied: -The food is labeled with the production time and date. -The food is held at 41oF or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging. Using ROP for sous vide will not require HACCP but standard operating procedures will be required to explain the process. Provide written procedures and email to aleli.crutchfield@deh.sccgov.org by 2/5/26.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods
Inspector’s notes
Observed a full partially covered container (more than 6 inches) of buffalo sauce cooling in walk in at 120F [CA] Rapidly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids if no ice bath is used. [COS] Ice bath was set up. [COS]
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
Hot and cold water available
Inspector’s notes
Measured water at 90F. [CA] For combination faucets maintain water temperature between 100-108F. Water temperature was adjusted, rechecked at 107F.
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 contact surfaces clean, sanitized
Inspector’s notes
Measured chlorine at bar glass dishwasher at 0 ppm. [CA] Maintain a minimum of 50 ppm chlorine. [COS] Unit was primed several times and remeasured at 100 ppm.
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, Jan 29, 2026 · Original Source