Routine Inspection
Feb 12, 2026
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed dry food storage shelves are lined with cardboard. [CA] Discontinue the use of cardboard to line storage shelves. Use only approved shelving made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Hot and cold water available
Inspector’s notes
**REPEAT VIOLATION** Measured the maximum water temperature at the preparation sinks at 116F. The water temperature frequently fluctuates. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash stations).
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a couple of old rodent droppings on the floor in the dry storage room. No live activity or direct contamination of food observed during inspection. Per PIC, facility receives pest control monthly. Reviewed last pest control report from 1/16/2026. [CA] Clean and sanitize affected areas. The premises of a food facility shall be kept free of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
**REPEAT VIOLATION** Observed prepackaged sandwiches, salads, yogurt, and juice at the self-service display cooler are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
**REPEAT VIOLATION** Measured the final rinse temperature in the high temperature dishwasher at 152F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source