Routine Inspection
Feb 11, 2026
6 recorded violations
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls, measuring containers and plastic to go containers being left in the bulk food bins. [CA] Discontinue storing these on the food in the bins, You may use a scoop with a handle and store it with the handle not touching the food inside.
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
Food contact surfaces clean, sanitized
Inspector’s notes
The inside of the ice machine has some pink and black growth on the top inside portion. [CA] Clean and sanitize the area of the accumulation.
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 wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed unlabeled spray bottle with cleaning chemical. [CA] Label all spray bottles with the ingredients.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Food storage: food storage containers identified
Inspector’s notes
The bulk food bins do not have labels. [CA] label the bins with the contents. Observed raw meat and poultry stored above other food items. [CA] Store all raw meat, seafood, and poultry below all other foods.
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
The refrigerator on the left across from the cookline is holding food at approximately 50 degrees F. [CA] The potentially hazardous food must be kept at 41 degrees F maximum. [COS] The manager stated that at the end of the day the items in that unit are discarded daily and he discarded the food in the unit. Do not use the refrigerator until it can hold the PHFs at 41 degrees F and below.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed a cell phone charging on clean plates at the cookline prep area. [CA] Do not place your phone on the plates. Personal items must be stored separately.
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 record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source