View this restaurant on the map
Show interactive mapFOLLOW UP INSPECTION FROM 8/27/25 IN WHICH THE SERVICE REFRIGERATOR WAS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. ALSO THE WARE WASHER WAS UNABLE TO DISPENSE CHLORINE SANITIZER. FINDINGS: THE REFRIGERATOR WAS SERVICED AND IT NOW CAN KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. OK TO USE THE WARE WASHER IS NOW ABLE TO DISPENSE CHLORINE SANITIZER AT 50 PPM. OK TO USE
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 8/27/25 IN WHICH THE SERVICE REFRIGERATOR WAS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. ALSO THE WARE WASHER WAS UNABLE TO DISPENSE CHLORINE SANITIZER. FINDINGS: THE REFRIGERATOR WAS SERVICED AND IT NOW CAN KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. OK TO USE THE WARE WASHER IS NOW ABLE TO DISPENSE CHLORINE SANITIZER AT 50 PPM. OK TO USE
ROUTINE INSPECTION
FOUND A PARTIALLY MISSING CEILING PANEL IN THE BASEMENT ABOVE THE DRY STORAGE AREA. [CA] PROVIDE PANEL.
FOUND THE MOP INSIDE THE MOP SINK. [CA] HANG THE MOP TO AIR DRY.
FOUND DUST ON THE FAN COVERS IN THE WALK IN COOLER. [CA] CLEAN THIS AREA MORE OFTEN. THE COVERS OF THE GRAIN WORKING CONTAINERS HAVE DUST ACCUMULATION ON THE OUTSIDE OF THE CONTAINER. [CA] CLEAN THE CONTAINERS MORE OFTEN.
FOUND THE COOKED VEGETABLES AT 110F ND THE COOKED SPINACH AT 107F IN THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. REHEAT THE FOOD TO 165F AND HOT HOLD FOR 135F MINIMUM. FOUND THE CUT TOMATO, BUTTER AND CHEESE AT 47F IN THE SERVICE REFRIGERATOR. FOUND THE CALAMARI AT 49F IN ICE. [CA] KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: MORE ICE WAS ADDED.
FOUND A CONTAINER WITH MUSSELS AND A COUPLE OF BOXES WITH FOOD STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
FOUND THE WARE WASHER UNABLE TO DISPENSE CHLORINE SANITIZER. [CA] MAINTAIN CHLORINE IN MECHANICAL WAREWASH MACHINE AT 50PPM. SA: USE THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. CHLORINE CONCENTRATION AT THE 3 COMPARTMENT SINK SHOULD BE 100 PPM.
FOUND A LARGE OPEN BAG OF SALT IN THE BASEMENT DRY STORAGE AREA. [CA] ONCE OPENED, STORE ITS CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL.
FOUND A BUTANE CAN STORED ON THE SHELF NEXT TO FOOD ITEMS IN THE BASEMENT DRY STORAGE AREA. [CA] STORE CHEMICALS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
UNABLE TO PROVIDE THE TAGS FOR THE MUSSELS. [CA] PROVIDE TAGS FOR THE LAST 90 DAYS. SEE VC&D
OBSERVED SPLASHINGS OF WATER ONTO THE REACH DOWN FREEZER ADJACENT TO THE HAND WASH SINK. [CA] PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE SINK.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.