ROUTINE INSPECTION
A risk factor assessment/structural review was provided during non-operation hours. Provided inspection, discussion, and education focused on observed and non-observed risk factors known to contribute to foodborne illness. Note: observed ice machine in the front bar/service window area that was partially obstructing the handsink. Facility may temporarily set up the wash compartment of the bar's 3-compartment sink as a handsink (place soap and paper towel dispensers at the 3-compartment sink). Prior to the installation of any new equipment, submittal is required to Plan Check. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday. Complete information on the Plan Check Submittal process can be found by going to ehinfo.org -> Food and Retail -> Plan review for restaurants... Submit plans by 10/8/26. Please email all updates to mindy.nguyen@deh.sccgov.org .
4 reported violations
- K21: Hot and cold water available
Measured hot water at the 3-compartment sink to be 114F. [CA] Provide hot water (120F) at the 3-compartment sink.
- K48: Plan review
Observed an ice machine in the bar/window service area. The ice machine was partially obstructing the handsink in the corner. Per PIC, the ice machine was installed sometime after COVID. [CA] Prior to the installation of any new equipment, submittal is required to Plan Check. For general inquiries or to schedule a consultation, site assessment, or plan check inspection, please email us at dehplancheck@deh.sccgov.org or call us at (408) 918-3400 Monday through Friday between 7:30am and 4:30pm. To assist you with technical questions, a Plan Checker is available by phone during these hours on a first come-first served basis Monday through Friday. Complete information on the Plan Check Submittal process can be found by going to ehinfo.org -> Food and Retail -> Plan review for restaurants... Submit plans by 10/8/26. Please email all updates to mindy.nguyen@deh.sccgov.org .
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
The ambient temperature of the walk-in refrigerator measure 50F with a metal probe thermometer. Note: no potentially hazardous foods were stored inside. [CA] Repair/adjust refrigerator so that it can keep foods at 41F and below.
- K01: Demonstration of knowledge; food safety certification
A manager's food safety certificate was not available upon request. [CA] Obtain a manager's food safety certificate.