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
May 7, 2025
Pass
1 recorded violation
criticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
At the cook line, employee with gloved hands, opened packaging of raw beef, crumpled the packaging and proceeded to discard plastic package into the trash bin. Employee then grabbed a wiping cloth, wiped gloved hands with wiping cloth, and used wiping cloth to wipe prep line cutting board without properly washing hands prior.
[CA]: Food employees must wash their hands and portion of arms properly for 15-20 seconds before beginning work, before handling food or clean equipment/utensils, as often as necessary during food preparation to remove soil and contamination, when switching from working with raw to ready to eat foods, after touching body parts, after using the restroom, and any time when contamination may have occurred.
[COS]: Employee removed gloves and properly washed hands at hand sink. Wiping cloth was removed from cook line. Contaminated cutting board was sanitized.
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.
Official record from Santa Clara County Department of Environmental Health, May 7, 2025 · Original Source
Routine Inspection
Jan 29, 2025
Pass
6 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety manager certificate not provided.
[CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
2. Food handler training certificates not provided.
[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.
*REPEAT VIOLATION*
1. Multiple Potentially Hazardous Food (PHFs) measured between 51F - 58F at the countertop prep top well cooler next to steam table. PIC stated PHFs were placed in the unit approximately 2 hours prior to measurement. Lid was propped open during non active food preparation. Ambient temperature of unit measured at 40F.
2. In the prep line cooler at the cook line, crab measured between 48F - 50F. Crab stored on the outer edge of the unit. Crab has been in the unit for 1 day per PIC.
3. At the bar area, ranch and orange sauce (tomato base) measured at 70F and 58F respectively. Ranch and orange sauce stored in open cold holding prep top well. Staff stated food items have been in the unit for approximately 5 hours.
4. At the bar area, lentil soup in the warmer measured at 127F. Heat setting observed at low. Staff stated lentil soup has been in the warmer for approximately 5 hours.
[CA]: PHFs shall be cold held at 41F or below and hot held at 135F or above.
[COS]: PHFs that were out of the approved holding temperatures for more than 4 hours were voluntarily discarded. PHFs that were out of approved holding temperature for less than 4 hours were relocated to walk in cooler to rapidly cool down.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION*
Facility is missing a testing method for measuring Quat Ammonium sanitizer.
[CA]: Provide a testing method (for ex: test strips) for measuring Quat Ammonium sanitizer.
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.
At the bar hand sink and women's restroom hand sink, single use towel dispenser observed empty. Loose single use towel roll stored near the hand sink.
[CA]: All hand sinks shall have single use towels in permanently installed dispensers at all times.
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.
At the cook line prep line cooler, raw chicken was stored above homemade strawberry syrup.
At the walk in cooler, raw meat items were stored above ready to eat food.
[CA]: Raw food items shall be stored beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Washed and wet equipment stacked on the top of each other.
[CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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.