Routine Inspection
May 29, 2025
6 recorded violations
Official wording
Signs posted; last inspection report available
Inspector’s notes
The restrooms lack employee hand wash signs. [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.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured sliced tomato at 64 F and cooked onion at 70 F stored within a container at the preparation line. Measured fresh cheese at 52 F within the left side of the mounted wall refrigerator. Ambient temperature of the left compartment measured at 48 F (right side of unit measured at 40 F) PIC stated that the cheese was delivered 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue use of the left side of the wall mounted refrigerator to hold PHF's until it can maintain 41 F or below. [COS] Cooked onion and sliced tomato placed within the refrigerator to be cooled to and held at 41 F or below. Fresh cheese relocated to the walk in to be cooled to and held at 41 F or below. Minor: Measured sliced cherry tomatoes at 47 F and yogurt at 48 F on top of ice baths at the preparation counter. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure PHF containers at the preparation line ice baths are fully inserted into ice. [COS] Yogurt fully inserted into an ice bath. Sliced tomatoes relocated to the refrigerator.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Multiple employee food handler cards are expired or not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Holes in the ceiling of the upstairs dry storage area (above the electrical and water heater areas). [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 separated and protected
Inspector’s notes
Peeled oranges stored directly next to the hand wash sink at the bar. [CA] All food shall be separated and protected from possible contamination. Store garnishes separated and away from the hand wash sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Bartender using the hand wash sink as a dump sink and to rinse drink shakers. [CA] Discontinue use of the hand wash sink to rinse shakers. Use the 3 compartment warewashing sink for dumping and warewashing.
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 record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source