Routine Inspection
Feb 24, 2026
3 recorded violations
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
1) Shellstock tags are not attached to the container they are received in until empty. [CA] Shellstock tags shall remain attached to the container until the container is emptied or sold. 2) Shellstock tags are not maintained in chronological order correlated to the date of date the shellstock are sold or served.[CA]Shellstock tags shall be maintained in chronological order correlated to the date of the date the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Salmon heads is observed over-stacked on a small container of ice and was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee reduced the number of salmon heads stored on the container of ice.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink was partially obstructed by cardboard boxes placed around the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Employee removed the cardboard.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 24, 2026 · Original Source