Routine Inspection
Oct 6, 2026
10 recorded violations
Official Wording
Permits available
Inspector’s Notes
Valid health permit not available for review in public display. [CA] A food facility have a valid health permit in public display.
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.
More about paperwork, training, or posting issuesOfficial Wording
Proper cooling methods
Inspector’s Notes
Pork meat measured 180F in pot on counter since 1:45pm. Note: PIC stated item finished cooking at 1:45pm was plan to cool after marinated and second cook step. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. [COS] PIC moved food item to a electric warmer to be held at 135F.
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
Toxic substances properly identified, stored, used
Inspector’s Notes
Household insecticide found in shelving in dry storage area. [CA] Use insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Unsealed gaps around 3-compartment sink and food prep in kitchen. [CA] Repair seal in way so wall is with a durable, smooth, nonabsorbent, and easily cleanable surface and has no gave for vermin harborage.
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
1. Meat stored in grocery plastic bags, non food grade, inside walk-in cooler. [CA] Use food grade bags when storing food. 2. Cooler in bar area ambient measured 50F. Whole milk inside measured 49F. [CA] Cooler intended to hold PHFs should be maintain to hold a temperature of 41F or below. Do not store PHFs in unit until cooling unit is repaired. 3. Unapproved mixing equipment in dry storage area. Note: Item found not in use and unplugged. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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
Nonfood contact surfaces clean
Inspector’s Notes
1. Heavy mold accumulation on pipe inside walk-in cooler above food shelving area. [CA] Pipes near food contact areas shall be cleaned and maintained. Relocate food until mold from pipe is fully clean and sanitized.
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
Food contact surfaces clean, sanitized
Inspector’s Notes
1. High temperature dishwasher measured at range 120F-140F. Note: Dish washer was not actively in use at time of observation. [CA] [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Instructed PIC to set up 3-compartment sink for manual warewashing until unit is fixed.
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
Wiping cloths: properly used, stored
Inspector’s Notes
1. Quaternary sanitizer buckets measured 100ppm. [CA] Maintain chemical solution for sanitizer 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
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
Proper hot and cold holding temperatures
Inspector’s Notes
Whole milk in prep-cooler in bar area measured 49F. Note: PIC didn't know how long milk has been in cooling unit or when item was received. [CA] PHFs shall be held at 41°F or below in cooling units. [COS] Voluntarily Condemned & Destroyed by poured in sink.
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 in bar area prep sink, 3 comp, dump sink measured 116F. [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 record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source