Routine Inspection
Feb 17, 2026
3 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Hot water at two compartment sink measured 118F. Cold water was not available. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water shall measured 120F at all sinks except handwashing sinks.
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
Proper hot and cold holding temperatures
Inspector’s notes
Sliced turkey in cold holding insert measured 47F on the top and 41F on the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure that cold holding inserts are filled to the fill line only, do not over fill.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
A salad prep area/bar has been placed in what was previously a dining room. There is open food preparation at this salad bar and open food storage. Dining room does not have approved finishes. [CA] Cease and desist open food preparation and storage in dining area. If facility would like to expand into dining area, facility must submit plans to EHB Plan Check. Observed broken tiles on floor in dishwashing area, also observed broken/missing cove base throughout facility. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Repair/replace missing/broken cove base.
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 17, 2026 · Original Source