Routine Inspection
Feb 18, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Beans within the hot holding unit for the grab and go were measured at 128*F at the time of inspection. Per PIC, they were placed about 30-45mins ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced to keep food above 135*F. [SA] All products were taken to the taqueria to be re-heated to 165*F and will stay within that department until unit is serviced.
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
Plan review
Inspector’s notes
A new meat slicer (Mainali Long Life Technology) within the meat department has been installed without department approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit paper work within the department within 3-weeks (3/6/26) Failure to comply may result in enforcement action.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 18, 2026 · Original Source