Routine Inspection
Feb 11, 2026
2 recorded violations
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restrooms are currently being renovated at the time of inspection. [CA] Restrooms shall be provided and conveniently located and accessible for use by employees during all hours of operation. Have restrooms repaired as quickly as possible. [SA] Facility is using the restroom from neighboring business (Mcdonald's).
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
Proper reheating procedures for hot holding
Inspector’s notes
Facility is using a steam table (Cayenne) to re-heat soups at the time of inspection. Steam table are not meant to for re-heating. [CA] A different method must be used in order to re-heat soups on site. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Submit SOP on how the soups will be re-heated properly to this department.
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 11, 2026 · Original Source