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NICK THE GREEK

Unknown type · CA · source santa_clara_deh #PR0375497

Address

143 W SANTA CLARA ST

SAN JOSE CA 95113

Santa Clara County

Phone

+14082946425

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 23, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 17, 2026ROUTINE INSPECTIONScore 53Detected Oct 11, 10:35 PM EDT

   Conditional pass (yellow placard)

   • K13FliesCriticalFood in good condition, safe, unadulterated — Observed a sheet pan of pork that was adulterated with small flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Person in charge, VC&D pulled pork due to adulteration.
   • K23FliesNo rodents, insects, birds, or animals — Observed small flies in the facility were onions are kept [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
   • K45Conducive conditionsFloor, walls, ceilings: built,maintained, clean — 1. The cove base near the mop sink has a gap at the junction near the wall. [CA] Keep flooring in good repair. Seal gaps to prevent vermin entrance and harborage. 2. The floor of the basement storage room has an accumulation of food debris from soda syrups and unused equipment. [CA] Keep the floors of the facility clean and in good repair. Clean the area.
   • K05Hands clean, properly washed; gloves used properly — Staff were observed using a cloth towel to wipe gloved hands after handling ready to eat foods with gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH inspector instructed staff to wash their hands and change their gloves. Educated staff to cease use of the cloth towel. Provided option of using a utensil to handle ready to eat foods from the heated drawer unit rather than handle with hands.
   • K07CriticalProper hot and cold holding temperatures — Chicken skewers measured 123F and Beef skewers 105F in a heated drawer unit that was turned off. Per cook, they were made about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff elected to discard items rather than reheat to 165F and hot hold or place on TPHC.
   • K08CriticalTime as a public health control; procedures & records — Observed beef and lamb gyro in the vertical broiler with no time control in place. Per cook, beef and lamb gyro was placed in vertical broiler at 11am. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Cook removed and discarded beef and lamb gyro due to improper time control.
   • K09CriticalProper cooling methods — Measured cut tomatoes in walk-in and salad line prep cooler from 45-49F. Cook stated that tomatoes were cut at 11am. [CA]Ensure food is properly cooled from room temperature to 41F in 4 hours. [COS] Person in charge, VC&D cut tomatoes due to improper cooling.
   • K21Hot and cold water available — Hot water at the 3 compartment sink measured at 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
   • K27Food separated and protected — Raw shelled eggs were found stored above produce in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
   • K33Nonfood contact surfaces clean — There is ice build up on the ceiling of the walk in cooler. Note: The ice is shaped as a sharp icicle. [CA] Clean the ice build up.