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Show interactive mapThis is a second follow up inspection to the routine inspection conducted on 10/1/2025 All major violations have been corrected. PHFs measured at proper holding temperatures. Ambient inside the walk in measured below 41F. No cockroach activity observed. This inspection will be charged $298.00.
FOLLOW-UP INSPECTION
This is a second follow up inspection to the routine inspection conducted on 10/1/2025 All major violations have been corrected. PHFs measured at proper holding temperatures. Ambient inside the walk in measured below 41F. No cockroach activity observed. This inspection will be charged $298.00.
FOLLOW-UP INSPECTION
This is a follow up inspection to the routine inspection conducted on 10/1/2025. PHFs held inside prep tables measured above 50F. Ambient temperatures inside prep tables measured at above 50F. Ambient temperature inside the walk in first section is above 45F Observed 1 dead cockroach inside steam table water, observed a couple dead cockroaches thorough the kitchen. FSC : JORGE LOPEZ - 19/09/2028
One dead cockroach observed inside the water at the steam table, multiple dead cockroaches observed throughout the kitchen. [CA] Clean and sanitize areas of dead cockroaches.
Chlorine at the dishwasher measured at 0 PPM while not being actively used. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Ambient temperature inside the walk in measured above 45F. Ambient temperatures inside both prep tables at the cookline measured above 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
PHFs held inside prep tables measured above 50F. Ambient temperatures inside prep tables measured at above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were discarded by PIC.
ROUTINE INSPECTION
Note: A follow up inspection will be conducted. The first follow-up inspection is free of charge. Subsequent follow up inspections after first follow up shall be billed $298/hr during business hours and $645(minimum 2hrs) during non business hours upon availability. Failure to comply may result in enforcement action.
Chlorine in the dishwasher measured at 10ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
The following PHFs were measured above 50F: Held inside prep refrigerator across from the cookline; cut tomatoes, tomato salad, whipped cream, sliced cheese, sausages. PIC stated PHFs were prepared about 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC time marked PHFs to discard within 4 hours of removal from temperature control.
REPEAT VIOLATION : Food safety certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
1 live cockroach observed trapped in a plastic sleeve above the dessert prep unit. Couple dead cockroaches found below the dishwasher area. Facility is serviced bi-monthly, report provided for review. [CA]Clean and sanitize areas of dead cockroaches, monitor activity, remove debris and grease throughout the kitchen, seal all gaps and openings in the structure.
Chemical bottle (lubricant) stored stored on condiments shelves. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Ambient temperature inside preparation refrigerator across from the cookline measured at 57F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Thermometers are not provided inside prep units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Accumulation of debris and dust throughout kitchen floors and walls. [CA] Clean routinely.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.