Routine Inspection
Jan 15, 2026
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The 3 door prep cooler and the 2 drawer cooler is not able to properly maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrective Action] Refrigeration units shall be able to maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. The left door of the 2 door prep cooler at the cookline is warped and leaving an air gap. [Corrective Action] Repair or replace the door. 3. The bottom drawer of the 2 drawer cooler does not close all the way. [Corrective Action] Ensure drawer is able to close.
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 wording
Sewage and wastewater properly disposed
Inspector’s notes
Floor sink at the left side handwash sink at the bar was observed clogged. Handwash sink not in use. [Corrective Action] Ensure floor sink properly drains.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Dumpster lids observed left open. [Corrective Action] Maintain lids closed when not actively dumping trash.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Water leak under the left compartment of the 2 compartment prep sink. [Corrective Action] Repair to stop the leak.
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
Proper hot and cold holding temperatures
Inspector’s notes
Multiple Potentially Hazardous Foods in the 3 door prep cooler and the 2 drawer cooler were measured above 50 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Person in charge voluntarily discarded the salmon, beef balls, chicken, and macaroni.
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 record from Santa Clara County Department of Environmental Health, Jan 15, 2026 · Original Source