Routine Inspection
Oct 6, 2026
4 recorded violations
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Scoop handle in ice machine located behind the bar is touching ice. [CA] Store 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
Food contact surfaces clean, sanitized
Inspector’s Notes
Dishwasher temperature measured 155F. Facility not actively warewashing at time of inspection. [CA] Water in the rinse cycle must be at or above 171°F for 30 seconds in the high temperature dishwasher. [COS] Ran dishwasher a second time and measured 161F.
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
Pico de gallo and poke measured 50F in prep insert #2. Per PIC, items were prepped less than 2 hours prior to inspection. [CA] PHFs shall be held at 41°F or below. [COS] Closed lid to prep insert to bring temperature down. Discussed with PIC to keep prep insert lids closed during slow times.
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
Sewage and wastewater properly disposed
Inspector’s Notes
Dirty water left in mop bucket. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility.
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