Routine Inspection
Oct 7, 2026
8 recorded violations
Official Wording
Hot and cold water available
Inspector’s Notes
Warm water was not available at the handwash sink near the drink prep line coolers. [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
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Observed unknown white powder in food bulk container with stainless steel metal bowl inside. [CA] Replace and store a scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Handwash sink was blocked by bulk kitchen equipment at the bar. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
Time as a public health control; procedures & records
Inspector’s Notes
Spicy mayo sauce measured at 47F at the kitchen prep line top counter reach in cooler, Per employee was prepped 30 minutes prior. [CA] PHFs shall be maintained at 41F or below. [SA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed upstairs ice machine with mold like build up. [CA] Food contact surface equipment shall be kept free of an accumulation of dust, dirt, mold, and other debris.
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 storage: food storage containers identified
Inspector’s Notes
Observed unknown white powder inside food bulk container. [CA] All bulk food container shall be properly labeled with the common name.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Thermometers provided, accurate
Inspector’s Notes
No probe thermometer was available, employee stated that they use a infrared thermometer to check temperatures of food. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of cooked foods shall be provided and readily available to accurately measure the internal temperatures of potentially hazardous foods.
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
Proper hot and cold holding temperatures
Inspector’s Notes
Observed the following PHFs out of temperature in the drink reach in cooler. Per date labeling, drink containers were opened at dates between 10/2-10/6. - Milk 45F - Oat milk 45F - Heavy cream 47F - Almond milk 46F [CA] PHFs shall maintain at 41F or below. [COS] Voluntarily Condemned and Discarded.
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, Oct 7, 2026 · Original Source