Note: This is a follow-up inspection to the routine inspection conducted on 4/14/26. The facility was issued a conditional pass for the lack of sanitizer on the bar's mechanical dishwasher and for the lack of hot water on the manual three compartment sink. During today's follow-up inspection both violations are verified to be corrected. Therefore, the facility is issued a green pass placard.
FOLLOW-UP INSPECTION
Note: This is a follow-up inspection to the routine inspection conducted on 4/14/26. The facility was issued a conditional pass for the lack of sanitizer on the bar's mechanical dishwasher and for the lack of hot water on the manual three compartment sink. During today's follow-up inspection both violations are verified to be corrected. Therefore, the facility is issued a green pass placard.
ROUTINE INSPECTION
Note: Food safety manager certificate: Hao Le - 2/19/2027.
The maximum warm water temperature on the warewash and the handwash sink was measured at 85 oF. [CA] Raise the water temperature on the handwash sink to 100 oF immediately. The manager raised the water temperature to 112 oF. However, it need to be raised all the way to 120 oF on the warewash sink (SA).
The handwash station located middle preparation area was blocked by utensils and equipment. [CA] Keep the handwash sink easily accessible for employees to wash hand whenever it is needed.
The sanitizer concentration on the bar's low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the three manual compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 300-ppm lactic acid solution to sanitize the utensils washed in the mechanical dishwasher (SA).
Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
FOLLOW-UP INSPECTION
Note: This is a follow-up inspection to the routine inspection conducted on 01/14/2025. The facility was issued a conditional pass for lack of soap supply on the kitchen's handwash station and for zero sanitizing chemical concentration on the bar's mechanical dishwasher. During this follow-up inspection, both violations were found to be corrected. Therefore, the facility is issued a pass green placard. The other minor violations cited during the time of the routine inspection must also be corrected immediately.
Repeated violation: Drainpipes from the manual and mechanical dishwashers were immersed inside the funnel that was modified to provide an air gap. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
ROUTINE INSPECTION
Note: Food safety manager certificate: Carlos Seminario - 07/22/ 2029
Repeated violation: Drainpipes from the manual and mechanical dishwashers were immersed inside the funnel that was modified to provide an air gap. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
There was no soap supply on the kitchen's handwash station. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispenser (COS).
Repeated violation: The sanitizer concentration on the low temperature mechanical dishwasher that was used to wash the dishes was measured at zero ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a low temperature mechanical dishwasher, there must be a 50-ppm residual chlorine level when the cycle completes. Until the mechanical dishwasher is fixed, please use the manual three compartments sink to wash, rinse, and sanitize the dishes with 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical. The person in charge refill one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils washed in the mechanical dishwasher (SA).
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.