ROUTINE INSPECTION
NEW FACILITY NAME: Milan Restaurant & Bar NEW OWNER: Step of Milan LLC The applicant has completed the application for an Environmental Health Permit The permit category for this facility is FP14. An invoice for the permit fee in the amount of $1723.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. Facility shall be invoice 25% penalty fee: $430.75 The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 10/1/25 - 9/30/26. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 9/30/25.* Plan check consultation is available Monday - Friday from 7:30am - 10:00am in person or by phone at 408/918-3400. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. A routine inspection will be conducted within 30 working days.
5 reported violations
- K23: No rodents, insects, birds, or animalsCritical
Major: Found 1 LIVE cockroach at bar area. [CA] Eliminate all evidence of LIVE cockroach. Clean and sanitize all effected areas. Provide approved pest control services. [COS] Operator eliminated LIVE cockroach. Minor: Found several flies near bar area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
- K21: Hot and cold water available
Measured hot water for warewash sinks holding between 103F - 117F at different areas of kitchen from bar area to back kitchen. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
- K14: Food contact surfaces clean, sanitized
1. Measured hot water holding at 158F at high temp dish machine. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Operator directed to conduct final step of sanitizing at warewash sink near by. 2. Measured 0 ppm chlorine at low temp dish machine at bar area. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Operator directed to conduct final step of sanitizing at warewash sink near by. Note: Facility was not open to the public at the time of inspection.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed a new warewash sink installed at bar area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DE H at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Facility shall either remove additional warewash sink and/or submit plans to Santa Clara County Health Department for warewash sink addition.
- K07: Proper hot and cold holding temperatures
Measured container of rigatoni holding at 46 in 2 door under drawer at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.