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Show interactive mapFOLLOW UP INSPECTION FROM 12/19/25 IN WHICH THE HOT HOLDING TEMPERATURE FOR THE MEAT BALLS WAS BELOW 135F. ALSO, THE FOOD EMPLOYEE WAS COUGHING IN THE KITCHEN WITHOUT COVERING HIS MOUTH. FINDINGS: THE ABOVE VIOLATIONS WERE CORRECTED.
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 12/19/25 IN WHICH THE HOT HOLDING TEMPERATURE FOR THE MEAT BALLS WAS BELOW 135F. ALSO, THE FOOD EMPLOYEE WAS COUGHING IN THE KITCHEN WITHOUT COVERING HIS MOUTH. FINDINGS: THE ABOVE VIOLATIONS WERE CORRECTED.
ROUTINE INSPECTION
FOUND THE MEAT BALLS AT 131F AT THE HOLD HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. SA: REHEAT TO 165F AND HOT HOLD AT 135F MINIMUM.
FOUND A PREP TABLE STORED NEXT TO THE HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE A MINIMUM 6" HIGH METAL SPLASH GUARD SPANNING THE FULL LENGTH OF THE SINK. OR REMOVE THE PREP TABLE 12 INCHES AWAY FROM THE SINK MINIMUM.
FOUND SCALLOPS, CLAMS AND FISH BEING THAWED IN STANDING WATER AT THE 3 COMPARTMENT WAREWASH SINK. [CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS.
FOUND A FEW WIPING CLOTHS STORED ON THE COUNTERS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
FOUND EMPLOYEE BEVERAGE CUPS WITHOUT A LID ON THE FOOD PREPARATION/UTENSILS STORAGE AREA WITHOUT A LID. [CA] PROVIDE A TIGHT-FITTING LID OR APPROVED CONTAINERS FOR BEVERAGES. FOUND A CELL PHONE STORED ON A SHELF NEXT TO FOOD RELATED ITEMS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
MISSING THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE FOOD HANDLER'S CARDS WITHIN 2 WEEKS.
FOOD EMPLOYEE IS CONSTANTLY COUGHING IN THE KITCHEN. [CA] NO FOOD EMPLOYEE SHALL BE IN THE KITCHEN WHILE HAVING A PERSISTANT COUGH.
FOUND THE FLOORS IN THE KITCHEN WITH EXCESSIVE GREASE. [CA] CLEAN THE FLOORS MORE OFTEN.
MISSING A PROBE TYPE THERMOMETER TO MEASURE THE INTERNAL FOOD TEMPERATURE. [CA] PROVIDE A PROBE THERMOMETER.
REPEAT VIOLATION: MISSING CHLORINE TEST STRIPS TO MEASURE THE CHLORINE CONCENTRATION AT THE WARE WASHER. [CA] PROVIDE TEST STRIPS.
ROUTINE INSPECTION
FOUND THE FLOOR BY THE DISH WASHER AND THROUGHOUT THE KITCHEN WITH FOOD DEBRIS AND MOLD. [CA] CLEAN THE FLOOR MORE OFTEN.
FOUND STORAGE TABLES, AND REFRIGERATORS WITH FOOD DEBRIS AND GREASE. [CA] CLEAN THE TABLES MORE OFTEN. FOUND THE INSIDE WHITE PLASTIC FLAP OF THE ICE MACHINE WITH MOLD LIKE SUBSTANCE. [CA] CLEAN AND SANITIZE THIS PART MORE OFTEN.
FOUND A BAG WITH CARROTS STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
THE EMPLOYEE PROCEEDED TO HANDLE CLEAN UTENSILS AFTER THEY WERE WASHED IN THE WARE WASHER WITHOUT TAKING OFF THE GLOVES AND WASHING HIS HANDS. [CA] ENSURE TO TAKE OFF THE GLOVES AND WASH THE HANDS WITH SOAP AND WATER PRIOR TO HANDLING THE CLEAN DISHES. NOTE: WASH AND SANITIZE THE DISHES TOUCHED WITH THE UNWASHED HANDS.
MISSING THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES.
FOUND GREASE ON THE HOOD BAFFLES. [CA] CLEAN THE BAFFLES MORE OFTEN.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.