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
Follow-Up Inspection
May 13, 2025
Pass
1 recorded violation
criticalCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
In the reach-down section of one of the front prep units: observed raw oysters were stored without tags. Observed the tag was stored with the other oysters (from the same batch) in a different refrigerator.
[CA] Store tags together with oysters.
[COS] Employee combined oysters so that they were all stored with the tag.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, May 13, 2025 · Original Source
Routine Inspection
May 9, 2025
Conditional Pass
11 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed puddles of water and liquid from thawed seafood on floor near broken freezer. Floor in walk-in cooler was completely wet. [CA] Thoroughly clean and sanitize floors.
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.
Observed several PHF improperly reheating on the steam table. [CA] Discontinue reheating on steam table. Reheating shall be conducted on stove or microwave to reach and internal temperature of 165F prior to being put onto the steam table for hot holding. [SA] PIC discarded some of the food and hand staff reheat PHFs to 165F.
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.
Observed potentially hazardous foods that did not meet proper cooling parameters (birria 108F). Per chef, the birria finished cooking at 2 or 3pm. Birria measured at 108F at 5pm. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques such as frequent stirring, shallow pans, smaller portions, ice baths, ice paddles, blast chiller and/or ice as an ingredient. [SA] PIC time marked the birria to be discarded at 7pm.
Observed PHF cooling with a lid and in a large container. [CA] Cool in smaller portions and without a lid until cooled all the way to 41F.
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
Observed plastic bulk bins to be melted. [CA] Replace bins and keep in good condition.
Observed several refrigerators and a freezer not working properly. The broken freezer had completely thawed seafood sitting in puddles of liquid and gushing out of the freezer with doors closed. Staff stated the freezer has been broken since this morning. [CA] Repair refrigerator and freezer and maintain in good condition.
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.
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.
Observed potentially hazardous food that measured in the temperature danger zone located in food prep cold hold units, next to cookline, hot holding on cookline (see measured observations). Also observed some PHFs being partial cooked and hot holding without time control. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue using ice baths for temperature holding. Adjust, repair, or replace refrigeration units if necessary. Time control partial cooked foods. [COS] PIC had staff put several compromised PHFs back into walk-in cooler and time-marked the remainder of the items.
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.
Observed liquid from defrosted seafood melting onto ice paddles used for cooling foods. [CA] Keep food contact surfaces clean. Thoroughly clean and sanitize ice paddles prior to using them for cooling foods.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed a container of raw oysters without tag; staff stated that half of the bag was on the line with the tag and the other half in the walk-in without the tag. [CA] Keep raw oysters together with oyster tag. [COS] PIC combined the separated oysters back together.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed frozen seafood being improperly thawed at food prep sink (no running water). [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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.