Routine Inspection
Oct 8, 2026
13 recorded violations
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. Observed 1 alive large cockroach in the men's restroom. 2. Observed dead large cockroaches on sticky traps at the following - Right of drink reach in cooler - Back bar behind steam holding unit 3. Observed rodent dropping on the right side of the water heater. [CA] Clean and sanitize area of dead cockroaches or old droppings. [COS] Removed 1 alive large cockroach.
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 Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Major: The following potentially hazardous foods had been measured out of temperature in the walk-in cooler. The ambient temperature ranged from 48-50F. Per date labeling stickers, potentially hazardous foods were prepared 1-5 days ago. - 6 ground beef patties 47F - 2 packs raw salmon 48F - Half stainless steel metal food container of cut honey dew melon 47F - Half stainless steel metal food container of cut cantaloupe 47F - Half stainless steel metal food container of corn beef 47F - 1 pack of sliced turkey 47F [CA] All PHFs shall maintain at 41F or below. [COS] Voluntarily Condemned and Discarded. 2. The following potentially hazardous foods at the kitchen prep line (top counter and bottom reach in cooler #1, top counter reach in cooler #3, and bulk food container with melted ice) measured at range of 44-57F. Per employee, the following potentially hazardous foods were prepared and placed inside in the following for 1 hour and 45 mins for cold holding. - Top counter and bottom reach in cooler #1 (Ambient - 48F) - Pooled eggs 44F - Ham 47F - Tomato sauce 46F - Crab 47F Top counter reach in cooler #3 - Caramelized onions 45F Bulk food container with melted ice - Sliced tomato 57F [CA] All PHFs shall be maintained at 41F or below. [COS] All PHFs were placed inside walk-in cooler #2. 3. The following potentially hazardous foods were measured at 42-43F in the drink area reach in cooler. Observed the ambient temperature of the reach in cooler measured at 40F. - Milk 42F - Chocolate milk 42F - Half n' half 43F [CA] All PHFs shall be maintained 41F or below.
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
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Chef had went from touching uncooked sausages to cooked bacon without washing their hands at the kitchen cook line. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after touching from raw foods to ready to eat foods to prevent cross-contamination. Gloves shall be properly used and changed when required. [COS] Chef had properly discarded contaminated bacon and washed their hands.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Kitchen prep sink and mechanical warewashing machine pipes entering passed the line of the floor drain. [CA] All water supply inlets including a spray nozzle attached at the prep sink and mechanical warewash machine may not be less than one inch from the flood level rim of the plumbing fixture.
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: Approved, in good repair, adequate capacity
Inspector’s Notes
1. Walk-in cooler #1's ambient temperature was measured at 50F. 2. Top and bottom reach in cooler #1's ambient temperature measured at 48F [CA] Repair/replace refrigerations so that PHFs are maintained at 41°F or below. LEAD TO MAJOR (K07).... Inside kitchen prep line reach in coolers #1 and #2, observed gaskets damaged/torn. [CA] Repair/replace damaged/torn reach in coolers #1 and #2 gaskets to keep all PHFs cold holding properly at 41F or below. Observed a open hole inside the bottom cabinet below the soda machine. [CA] Repair bottom shelving with durable, smooth, easily cleanable, and nonabsorbent surface.
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 storage: food storage containers identified
Inspector’s Notes
1. Observed unknown white powder in unlabeled food bulk container [CA] Working containers holding food or food ingredients that are removed from their original packages (flour) shall be identified with the common name of the food if not easily recognizable. 2. Observed bulk food containers on the floor in the following areas, dry storage room and walk-in cooler #2. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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
Kitchen prep line reach in coolers had no thermometers available inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Handwashing cleanser was unavailable at the back bar area of handwashing sink. [CA] Provide handwashing cleanser in dispenser at handwash stations 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
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Observed stainless steel metal bowl inside unknown white powder in unlabeled food bulk container. [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
Demonstration of knowledge; food safety certification
Inspector’s Notes
Food manager safety certificate and food handler cards were not available to show. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Kitchen 2 door upright reach in cooler not in use in the facility. Per employee, 2 door upright reach in cooler has been in the facility for 2 years. [CA] Any unused large kitchen equipment shall be removed from the facility to prevent vermin harborage.
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 Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Quaternary Ammonia test strips were unavailable. [CA] Testing equipment and materials shall be provided and available at all times to adequately measure the quaternary ammonia sanitization during manual warewashing.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
1. Observed ceiling panel not fully enclosed above reach in cooler #4. [CA] Repair ceiling panel to prevent pest harborage. 2. Observed front area ventilation with accumulation of dust. [CA] Ceiling vents shall be kept clean and in good repair.
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 record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source