Routine Inspection
Oct 7, 2026
4 recorded violations
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
1. In the inserts of the prep cooler in the kitchen, sliced tomatoes were measured at 55F, sliced cheese measured at 58F, and shredded cheese was measured at 49F. 2. In the one door under counter cooler at the front service line; mayonnaise was measured at 48F, and the whipped cream cans can sere measured at 48F. 3. In the up-right display cooler at the front service line, the sliced pie was measured at 49F. 4. In the one door undercounter cooler, the milk was measured at 49F, whipped cream cans were measured at 49F. [Corrective Action] PHFs shall be held at 41°F or below or at 135°F or above. [Suitable Alternative] Employees move PHFs to refrigeration that are properly maintaining cold holding temperature.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
1. Multiple refrigeration units observed not maintaining proper cold holding temperature 2. Door gasket seal for two door reach in cooler in the kitchen is breaking and falling apart. 3. Door gasket for one door under counter cooler was damaged from what looks like expanding foam. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair door gaskets to prevent exchange of air.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
1. Bowls were being used as scoops to scoop out bulk food items such as sugar and rice. [CA] Use appropriate scooping utensil with handle to scoop bulk items. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Pressurized gas canisters int he utility room were not strapped down. [CA] Pressurized gas containers must be strapped down/ secured to the wall to prevent falling. 3. Observe single-use containers such as the sour cream containers being re-used to store other foods. [CA] Discontinue re-using single-use containers to store other 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
No rodents, insects, birds, or animals
Inspector’s Notes
1. Rodent droppings were observed at the back utility storage area, on floor underneath the bar counter, and on the floor of the utility closet of the behind the bar. [CA] Clean and sanitize area of dead cockroaches or old droppings. 2. Moths in the dry storage room next to the walk in freezer. [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 record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source