Routine Inspection
Oct 5, 2026
6 recorded violations
Official Wording
Consumer advisory for raw or undercooked foods
Inspector’s Notes
REPEAT VIOLATION THE MENU OFFERS RARE SLICED BEEF, BUT NO CONSUMER ADVISORY IS PRESENT. [CA] WHEN OFFERING RAW OR UNDERCOOKED ANIMAL PRODUCTS, A CONSUMER ADVISORY MUST BE PROVIDED. 1. CLEARLY INDICATE WHICH MENU ITEMS CONTAIN UNDERCOOKED ANIMAL PRODUCTS. 2. HAVE THE FOLLOWING STATEMENT: "CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS."
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
Proper hot and cold holding temperatures
Inspector’s Notes
FOUND THE BEAN SPROUTS AT 57F ON THE FOOD PREPARATION COUNTER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OPERATOR STATES THAT THE FOOD HAS BEEN STORED IN THE CONTAINER FOR LESS THAN ONE HOUR. FOUND THE VARIOUS FOOD IN THE WALK IN COOLER AT 45F. [CA] KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OPERATOR STATES THE FOOD HAS BEEN IN THE WALK IN COOLER FOR LESS THAN 4 HRS. REPAIR OR ADJUST THE TEMPERATURE TO BE BELOW 41F.
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
THE WALK IN COOLER IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE WALK IN COOLER.
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
Wiping cloths: properly used, stored
Inspector’s Notes
FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION COUNTER. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE. COS
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 obtained from approved source
Inspector’s Notes
FOUND YOGURT BEING MADE IN THE FACILITY. [CA] DO NOT MAKE YOGURT AS YOU NEED A CDFA (CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE) LICENSE TO MAKE IT. SA: MAY TAKE IT HOME THIS TIME ONLY.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Signs posted; last inspection report available
Inspector’s Notes
MISSING THE HAND WASH SIGN IN THE RESTROOMS. [CA] PROVIDE THE HAND WASH SIGN.
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 record from Santa Clara County Department of Environmental Health, Oct 5, 2026 · Original Source