Routine Inspection
Oct 6, 2026
10 recorded violations
Official Wording
Proper cooking time & temperatures
Inspector’s Notes
Observed salmon cooked on the grill and measuring at 110F. Per PIC, this is an intermediate cooking step and then will be placed into the pizza over for the final cooking step. The final cook temperature from the pizza oven measured between 97F-125F. Per the PIC, salmon is intended to be served well done. [CA] Cook fish, applicable intact meat, and raw shell eggs prepared to order for immediate service to at least 145°F for 15 seconds. [COS] Asked PIC to recook salmon to reach a final cook temperature of 145F before serving. Final cook temperature from the pizza oven 159F.
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
Food in good condition, safe, unadulterated
Inspector’s Notes
Observed tomato paste can with a minor dent along the rim of the can. [CA] Bloated, leaking and dented cans shall be discarded immediately. [COS] PIC voluntarily discarded the can. See VC&D.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Proper cooling methods
Inspector’s Notes
1. Observed about 4-5 large service pans of rice measuring at 68-70F. Per PIC, these items were cooked about one hour prior and are sitting to cool before being moved to walk-in cooler. Approximately 45 minutes, remeasured the temperature of the rice at 73F. 2. Observed 2-3 pans of lamb sitting on prep counter after being cooked one hour prior and measuring at 131F. Approximately 45 minutes later, the beef remeasured at 108-115F. 3. Observed cheesecake measuring at 150F at the beginning of inspection, per PIC this item finished baking about one hour prior to inspection. Approximately 45 minutes later, it measured at 123F. [CA] Cool cooked food from 135°F to 70°F within 2 hours, then to 41°F or below within a total of 6 hours from the start of cooling. Methods of rapid cooling: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently [COS] Asked PIC to move both the rice, and cheesecake into the walk-in cooler. Lamb was placed into ice baths and relocated to the walk-in cooler.
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
Hands clean, properly washed; gloves used properly
Inspector’s Notes
1. Observed employee conducting active mechanical ware washing move dirty dishes into the ware washing machine and then proceed to touch clean dishes from inside the ware washing machine to transport for air-drying. 2. Observed employee taking plastic wrapped raw chicken skewers out of the lower portion of the preparation refrigerator and then proceed to unwrap them using gloved hands. After placing this item on the grill and cooking them for service, employee used the same gloves to transport ready to eat food (roasted tomatoes) to a serving dish without removing gloves or washing hands. [CA] Wash hands and exposed arms with cleanser and warm running water before food preparation and after activities that contaminate the hands, including handling raw animal food or soiled equipment. [COS] Specialist intervened and had employee rewash hands and rewash tray of plates that were exposed to contamination. [COS] Specialist intervened and had food employee rewash hands. Roasted tomatoes were voluntarily discarded. See VC&D.
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 Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed dead fly on top of clean dishes that were to be used for food service during the lunch hour. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits, other soil accumulations, and free from insect adulteration. [COS] Asked PIC to remove the plate and rewash the dish before using for food service. No food contamination occurred during inspection.
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.
More about cleaning or sanitizing problemsOfficial Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Observed the ambient temperature of the 4 door under counter refrigeration unit measuring at 51F during service. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Hot and cold water available
Inspector’s Notes
Observed the hand wash sink in the middle of the service line with no hot water available. Cold water was available for employees to use. Observed the hand sink at the back corner of the kitchen with no hot or cold water available. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Observed multiple fruit flies throughout the facility near the back prep area, service line, and ware washing station. No food contamination occurred during routine inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Proper hot and cold holding temperatures
Inspector’s Notes
Major: 1. Observed multiple PHF's including cheese, pepperoni, and tomato sauce measuring between 47-51F inside 4 door drawer prep insert near pizza oven. Per PIC, these items were placed into this unit about 2 hours ago. The ambient temperature of the unit is 51F measured by probe thermometer. [CA] PHFs shall be held at 41°F or below. [COS] Asked PIC to move the PHF's out of 4 drawer cold holding unit and discontinue storage of PHF's inside unit until repaired. Minor: 2. Measured shredded cheese and tomato salsa mixture between 49-61F inside a melted ice bath near waiter staff service line. Per food employee these items were placed out about 1hr prior to inspection. [CA] PHFs shall be held at 41°F or below. [SA] Asked food employee to make a larger ice bath to hold the container of cheese and salsa to facilitate rapid cooling for continued service. 3. Measured cooked rice and vegetables at 119F in a pan on top of a plate sitting near cook line for service. Per PIC, this rice will be served hot for service and cooked one hour prior. [CA] PHFs shall be held 135F and above. [COS] Asked PIC to reheat and keep on the stove for hot holding. Confirmed temperature after reheating to 165F and placed into hot holding at a measured temperature of 140F.
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
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Hand sink located near the cook line in the back of the facility was partially obstructed and lacked paper towels. [CA] Hand washing facilities shall be clean, unobstructed, and accessible at all times. Additionally, single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] An additional hand sink stocked with paper towels and soap were located within a reasonable proximity of cook line for adequate hand washing. Paper towels restocked.
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, Oct 6, 2026 · Original Source