FOLLOW UP INSPECTION FROM 1/30/26 IN WHICH THE CHICKEN TEMPERATURE WAS FOUND IN THE DANGER ZONE AT 90F WITHOUT ACTIVE COOLING. AND THE WARE WASHER WAS UNABLE TO DISPENSER QUATERNARY AMMONIUM SANITIZER. FINDINGS: THE CHICKEN IS MONITORED BY A HACCP PLAN AND IT FOLLOWS THE APPROVED 135F TO 41F WITHIN 6 HRS. THE WARE WASHER WILL BE REPLACED, PER OPERATOR AND UNTIL THEN, A COMPARTMENT OF THE WARE WASH SINK IS USED TO SANITIZE THE DISHES.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 1/30/26 IN WHICH THE CHICKEN TEMPERATURE WAS FOUND IN THE DANGER ZONE AT 90F WITHOUT ACTIVE COOLING. AND THE WARE WASHER WAS UNABLE TO DISPENSER QUATERNARY AMMONIUM SANITIZER. FINDINGS: THE CHICKEN IS MONITORED BY A HACCP PLAN AND IT FOLLOWS THE APPROVED 135F TO 41F WITHIN 6 HRS. THE WARE WASHER WILL BE REPLACED, PER OPERATOR AND UNTIL THEN, A COMPARTMENT OF THE WARE WASH SINK IS USED TO SANITIZE THE DISHES.
ROUTINE INSPECTION
This was conducted as a joint inspection with M. Masri, REHS, and J. Luces, REHS. This report was generated by J. Luces
*Major Violation* Multiple containers of chicken wings were observed at 90F cooling at the back preparation table. A food worker stated that the chicken wings were heated from raw to 140F, and then subsequently cooled starting approximately 40 minutes prior. It was additionally discussed that the current process is to cook the chicken wings up to 140F, subsequently cool, and then cook to above 165F again to serve. Discontinue this practice and cook all foods to their required cooking temperatures. [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. PHFs shall be held at 41°F or below or at 135°F or above. [COS] Due to the inadequate cooking temperature, the chicken wings were returned to the oven to cook to above 165F. *Minor Violation* Observed containers of food in an ice bath not fully submerged in the bath. Sweet potatoes and cooked vegetables measured at 48F and 47F respectively, at the top of the container and 39F at the bottom of their containers. A food worker stated the containers were filled approximately 1 hour prior. [CA] PHFs shall be held at 41°F while cold holding. [COS] The violation was corrected by portioning out the top layer of food to relocate to an operable cooler.
Observed raw foods in the upright preparation coolers near the cooks line and in the upright freezer stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Observed the low temperature dish machine to be leaking and unable to provide sanitizer at the required concentration at the final rinse cycle [CA] Repair/replace the dish machine so that it is in good repair.
Observed the paper towel dispenser at the bar to be empty at the time of inspection. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Observed a heavy accumulation of grime and debris throughout the floors and walls of the bar. [CA] Walls and/or floors in food preparation area shall be kept clean.
Observed an accumulation of grime/grease throughout the sides, between, and at the wheels and casters of equipment throughout the cooks line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed numerous fruit flies throughout the bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
*Major Violation* No sanitizer was detected in the final rinse cycle at the low temperature dish machine during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] The violation was corrected by a food worker setting up a quaternary ammonia sanitizer solution in the sink adjacent to the low temperature dish machine to fulfill the warewashing sanitizing step. Other dishes and utensils that were cleaned on this morning were returned to the warewashing area to sanitize. *Minor Violation* Observed an accumulation of grime throughout the nozzle of the soda machine at the bar. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
ROUTINE INSPECTION
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
FOUND A C02 TANK NOT FASTENED TO A RIGID STRUCTURE. [CA] FASTEN CO2 TANK TO A RIGID STRUCTURE.
FOUND THE SERVICE REFRIGERATOR UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/ADJUST THE REFRIGERATOR SO THAT IT CAN KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. DO NOT USE THIS REFRIGERATOR TO STORE PERISHABLE ITEMS UNTIL IT HAS BEEN APPROVED BY THE DEPARTMENT.
MISSING WORKING THERMOMETER FOR THE SERVICE REFRIGERATOR. [CA] ENSURE ALL THE REFRIGERATORS HAVE A THERMOMETER.
FOUND 10 BOTTLES (16 OZ) WITH SALAD DRESSING AT 49F STORED IN THE SERVICE REFRIGERATOR OVERNIGHT. [CA] KEEP POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D. NOTE: THE OPERATOR STATES THAT THE REST OF THE FOOD HAS BEEN IN THIS REFRIGERATOR FOR LESS THAN 2 HRS. RELOCATE THE PERISHABLE FOOD TO A WORKING REFRIGERATOR.
FOUND THE INSIDE WHITE PLASTIC FLAP WITH MOLD LIKE SUBSTANCE. [CA] CLEAN THIS AREA MORE OFTEN.
ROUTINE INSPECTION
Observed vacuum packaged machine in facility. Per cook, vacuum packaged machine is used for vacuum packaged meat then put in freezer. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Please visit the state website for detail: https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%20Library/FDB/FoodSafetyProgram/RetailFood/HACCPRetail.pdf FOOD FACILITIES may engage in the following only pursuant to an HACCP PLAN that has been APPROVED by the DEPARTMENT: (2) Packaging POTENTIALLY HAZARDOUS FOOD using a REDUCED-OXYGEN PACKAGING method as specified in Section 114057.1, except if the FOOD FACILITY uses a REDUCED-OXYGEN PACKAGING method to package hazardous FOOD that always complies with the following standards with respect to packaging the hazardous FOOD: (A) The FOOD is labeled with the production time and date. (B) The FOOD is held at 41 degrees Fahrenheit or lower during refrigerated storage. (C) The FOOD is removed from its package in the FOOD FACILITY within 48 hours after packaging. Per cook, cook will discuss with owner whether to proceed with HACCP plan. For now, they will stop using vacuum package machine
Broken light shield in dishmachine area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Employee dried dishes with towel after dishes were washed from dishmachine. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. Debris built up in soda nozzle in bar area. [CA] Clean and sanitize soda nozzle.
Employee stored jacket on the shelf near dishmachine area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] Employee placed jacket in employee locker.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.