Routine Inspection
Oct 8, 2026
3 recorded violations
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Co2 tanks at large bar are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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: Approved, in good repair, adequate capacity
Inspector’s Notes
Preparation refrigerator measured 46F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use preparation refrigerator for storage of PHF until it is repaired or replaced.
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
cooked eggs and cooked pasta held in preparation refrigerator measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC PHF was held in drawer refrigerator for less than 1.5hrs. Cooked pasta cooked to 165F for hot holding at 135F. Cooked eggs were cooled to 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 record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source