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Show interactive mapThis was a follow-up to the 6/16/25 routine inspection. The previous major violations (clogged handsink and food temperatures) were observed to be corrected as follows: 1. Observed the rear handsink was in good working condition (no clogging or slow draining observed). 2. Measured temperature of potentially hazardous foods in the front prep unit to be 41F and below. The yellow placard was replaced with a green placard. OK to operate.
FOLLOW-UP INSPECTION
This was a follow-up to the 6/16/25 routine inspection. The previous major violations (clogged handsink and food temperatures) were observed to be corrected as follows: 1. Observed the rear handsink was in good working condition (no clogging or slow draining observed). 2. Measured temperature of potentially hazardous foods in the front prep unit to be 41F and below. The yellow placard was replaced with a green placard. OK to operate.
ROUTINE INSPECTION
***A follow-up inspection will be conducted tomorrow, 6/17/25, to determine compliance for the clogged handsink and the food temperatures. The first follow-up is free of charge. Any additional inspections will be billed $298/hour during business hours.*** Ensure all employee food safety certificates/food handler cards are stored together at the facility for review. Sanitizer test strips must be readily available. PIC stated facility plans to install a prep sink in the future, and is currently working with the city and their requirements. Plans must be submitted to Plan Check before installation of any new sinks or equipment. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday.
Observed employee eat a cherry while in the walk-in refrigerator. [CA] No employee shall eat, drink, or smoke in any area where contamination of non-prepackaged food, clean equipment, or other items may result.
Observed employee holding multiple bell peppers against the front of her shirt as she was moving them into the walk-in refrigerator. Facility does not have a prep sink to wash vegetables (permit condition states no prep involving washing is allowed due to lack of prep sink). [CA] Protect foods from contamination.
A probe thermometer was not available upon request. [CA] Keep a metal probe thermometer readily available to measure internal food temperatures.
At the bar handsink: observed drain pipe extended into the floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink to prevent wastewater backflow.
The front prep unit was not able to keep foods at 41F and below. Ambient temperature of unit measured 60F with an IR thermometer. [CA] Repair refrigerator so that it can keep foods at 41F and below. Note: PIC stated a repair technician was called and will come tomorrow morning.
Observed the rear handsink was clogged. No other handsinks were nearby. [CA] Keep handsinks in good working condition. [SA] Employees may use the WASH compartment of the 3-compartment sink (which is located adjacent to the handsink) until the handsink is repaired. PIC stated a plumber will come today to repair the handsink. _______ Minor violations: 1) Observed a small table with items stored on top was directly in front of the rear kitchen handsink. 2) Observed the rear kitchen handsink's paper towel dispenser was empty. Paper towels were stored on a nearby shelf. 3) In the women's restroom: observed the paper towel roll was stored on top of the paper towel dispenser. [CA] Do not place items in front of the handsink. Handsinks must be made available so that handwashing is not only possible, but likely. Store paper towels inside approved dispensers.
Inside the front prep unit's prep inserts: measured temperature of potentially hazardous foods (cheese, pico de gallo, sauces) to be 60F. PIC stated food had been held since 9am today (approximately 3 hours 50 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were immediately moved to other refrigerators.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.