Routine Inspection
Feb 18, 2026
5 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Sliced tomatoes measured 60F, sliced cheese measured 59F, and two containers of chipotle sauces measured 67F while maintained on the counter at the sandwich making station. Containers did not bear any labels. Per the manager, items are intended to be subjected to time as a public health control, and the usual standard operating procedure is to label them with two hour intervals; If items are not used within 2 hours, they are to be discarded. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours (or less), and written procedures shall be readily available for review. [COS] PHF's maintained out of temperature control properly labeled with two hour intervals.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Wall-mounted soap dispenser at the hand sink adjacent to the prep sink in the back kitchen area observed to be inoperable. Per the manager, the soap dispenser has been having issues and may require a battery replacement. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Manager repaired the soap dispenser.
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 wording
Thermometers provided, accurate
Inspector’s notes
Internal, circular dial thermometer placed inside the two-door upright cooler at the back of the dishwashing area is inaccurate by greater than 10F. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee keys stored directly over a clean cutting board on the storage racks directly across from the three compartment sink. Employee jacket stored in direct contact with single-use containers. Employee hat stored over clean utensils. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Ensure that employees utilize the storage lockers present for the storage of personal belongings.
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
Proper hot and cold holding temperatures
Inspector’s notes
Numerous potentially hazardous foods including turkey, beef, pepperoni, and pastrami measured between 44F and 46F while maintained in the two-door upright cooler at the back of the dishwashing area. Ambient of the unit measured 45F via probe. Per staff, the elevated temperature is likely owing to the continuous opening and closing of the unit. After leaving the unit closed for 10 minutes, ambient measured 41F. *Note: circular dial thermometer maintained inside the unit is inaccurate; thermometer read 19F Temperature logs observed on a clipboard to the right of the unit. Ensure that employees are reading from an internal thermometer, as opposed to the digital display on the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that refrigeration units are capable of maintaining at 41F or below at all times that the facility is in operation.
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 record from Santa Clara County Department of Environmental Health, Feb 18, 2026 · Original Source