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Show interactive mapFollow-up inspection to the routine inspection conducted on 6/8/25. Facility was given a conditional pass due to the following: -No hot water available at only hand wash sink in kitchen area. -Improper cold holding temperatures measured in the 2 door preparation refrigerator next to griddle. Observations: -Hand wash sink has been repaired. -Ambient temperature of 2 door preparation refrigerator measured at 38F.
FOLLOW-UP INSPECTION
Follow-up inspection to the routine inspection conducted on 6/8/25. Facility was given a conditional pass due to the following: -No hot water available at only hand wash sink in kitchen area. -Improper cold holding temperatures measured in the 2 door preparation refrigerator next to griddle. Observations: -Hand wash sink has been repaired. -Ambient temperature of 2 door preparation refrigerator measured at 38F.
ROUTINE INSPECTION
Only hand wash station within the kitchen area has a hot valve that is damaged at the time of inspection. Only cold water available at the sink. [CA] Hot water within the hand wash station must be restored. [SA] 3-Compartment will be used to wash hands properly. Hot water is functioning properly within this sink.
Facility has steak and eggs within the menu and the public is asked how they want the steak cooked. No consumer advisory on the menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Observed employee touch face and did not wash hands after. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Minor: 1. Bag of cheese left on top of shelves by the cook line was measured at 55*F at the time of inspection. Per PIC, they bag has only been left out for about 30mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. MAJOR: 2. PHFs within prep table on left side of cook line were measured between 49-50*F at the time of inspection. Per PIC, they go through the PHFs within that unit in about 2-hours [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will keep food under TPHC until a contractor checks on unit.
Facility uses chlorine to sanitize equipment on site, no test strips available at the time of inspection. PIC provided test strips for Quats. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing. Obtain chlorine test strips.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.