Routine Inspection
Jul 16, 2025
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cheese and salami in open air cooler located in the aisle is measured at 44F. [CA] Potentially hazardous foods when cold holding shall be held at or below 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.
More about food kept at an unsafe temperatureOfficial wording
Hot and cold water available
Inspector’s notes
Hot water for the mop sink was measured at a maximum of 101F. [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.
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
No rodents, insects, birds, or animals
Inspector’s notes
Three dead mouse at different stages of decay observed on two glue traps located in the shipping/receiving area. Did not observed any other evidence of an active infestation. [CA] Facility shall be kept free of vermin and vermin debris. Remove dead rodents and clean and sanitize area.
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.
More about signs of rodents or insectsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) Handwash sink located in the wine room was not operable as the water for the sink was shut off. [CA] All handwash sinks shall be operable and able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands when required. [SA] Employees are able to use the adjacent three compartment sink for handwashing. 2) Handwash sink located at the bar is obstructed with cases of product stored in the basin of the sinks, and paper towel dispenser was not operable. [CA] All parts of handwash sink shall be operable and unobstructed to allow employees to easily access and wash their hands. [SA] Bar was not in use and products obstructing the sink will be cleared. Paper towels was available on table of the bar.
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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source