Routine Inspection
Feb 11, 2026
3 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed wood used as surface for the wall mounted shelf above the three-compartment sink for equipment storage. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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
Proper hot and cold holding temperatures
Inspector’s notes
Box of raw chicken maintained out in ambient temperature not in active preparation. Employees were just returning on break during the inspection. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.
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
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee on their lunch break observed actively eating at the back of the kitchen on the preparation table near the dry storage rack. Observed employee picking off cut carrots that was recently chopped and consuming it. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source