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
Aug 12, 2026
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the 4 drawer prep unit, measured potentially hazardous foods between 54F and 60F including shredded cheese, blue cheese, sliced cheese, hard boiled eggs, cut tomatoes, cooked broccoli, cooked cauliflower, caesar dressing, blue cheese dressing and creme fraiche. Per operator, potentially hazardous foods stored from the previous day. Measured ambient air temperature at 60F.
At the steam table, measured beurre blanc sauce between 89F and 95F. Per operator, beurre blanc sauce prepared about 30 minutes prior. Observed steam table was not turned on.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth.
[SA] Potentially hazardous foods stored in the 4 drawer prep unit were VC&D due to time and temperature abuse. Operator reheated container of beurre blanc sauce on the stove-top and placed into heated steam table.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed gaps around FRP and stainless steel corner brackets heading towards the back prep/warewash area.
[CA] Ensure all cracks, crevices, and gaps are sealed to prevent possible harborage of vermin.
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.
Observed worn ceiling and walls in the back prep/warewash area.
[CA] Ensure all floors, walls, and ceilings are maintained in good repair.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable for review.
[CA] Ensure a valid food safety manager's certificate is obtained and available for review. All other employees
that handle food shall obtain food handler cards, with copies maintained on-site for review.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 12, 2026 · Original Source
Routine Inspection
Jan 23, 2026
Pass
7 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed worn ceiling the entrance into the warewash area, and above the entrance of the walk-in refrigerator. On the right side of the dishwashing area, below the counter-top, observed a large gap from broken FRP paneling that is exposing the interior wall. Above the warewash area, observed a hole cutout on a beam on the ceiling, and worn paint in the area.
Observed debris accumulation on walls and ceilings in the warewash area, and accumulation on floors around the employee service station.
[CA] Ensure facility floors, walls, and ceilings are frequently cleaned and maintained. Seal all cracks, crevices, gaps, and holes to prevent possible harborage of vermin.
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.
In the top left corner of the entrance into the warewashing area, observed cockroach droppings and accumulation. No live activity or dead bodies observed.
[CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage of vermin. Contact pest control to provide service as necessary.
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.
At the bar area, observed handwash sink at the left end was turned off. Per operator, handwash sink is turned off due to a constant leak at the faucet for cold water. Per operator, they are using the dump sink at times to wash hands. Hand soap was available at the dump sink, and paper towels stored at the non-functioning handwash station.
[CA] Ensure handwash station is properly functioning at all times to allow for proper handwashing. Hand soap and paper towels shall be stored in the immediate vicinity of the handwash station in their respective dispensers.
[SA] Operator to use the dump sink for handwashing until the handwash sink can be repaired. Paper towels were placed in front of the dump sink for use for proper handwashing.
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.
In the kitchen area, at the left most 4 drawer prep unit, measured cooked broccoli, cooked cauliflower, cheese, and hard boiled eggs between 52F and 55F. Per operator, cooked broccoli, cooked cauliflower, cheese, and hard boiled eggs stored from 11:30am.
To the right side of the cookline, at the counter-top steam table, measured cooked chili sauce/salsa at 127F. Per operator, chili sauce/salsa stored from 1.5 hours prior. Across from the cookline, at the counter-top steam table, measured cooked chicken at 115F. Per operator, chicken was cooked about an hour prior.
[CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth.
[SA] Operator placed potentially hazardous foods in the 4 drawer prep unit into in an ice bath to facilitate proper holding temperatures. Operator reheated chili sauce/salsa to 165F at the stove-top. Operator to served cooked chicken within 3 hours for a total of 4 hours from when removed from temperature control or discard.
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.
In the kitchen area, measured a large container of cooked rice cooling at 170F. Per operator, cooked rice was prepared 30 minutes prior.
[CA] Ensure cooked food is allowed to cool to 135F outside of refrigeration, separated into smaller portions, and placed in an ice bath to facilitate proper cooling. Potentially hazardous foods shall be cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager's certificate was unavailable for review.
[CA] Ensure a valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards, with copies maintained on-site for review.
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.
At the bar area, observed a large amount of accumulation in the reservoir for holding the soda guns. Observed accumulation in the dispensing nozzles of the soda guns.
[CA] Ensure utensils and equipment are frequently cleaned and sanitized to prevent possible contamination of food.
In warewash area, measured chlorine sanitizer at 10 PPM in the warewash machine.
[CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. Contact Auto-chlor to maintenance warewash machine.
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.