Routine Inspection
Feb 21, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Beef bone broth on the stove top measured 120F. Stove was turned off. [corrective action] Maintain broth at 135F or above. [correction] Owner reheat broth on stove and instructed to keep on a low simmer to maintain temperature at 135F or above. 2. Broccoli, seaweed, and bean sprouts in the kitchen prep unit measured 49F to 50F. [corrective action] Maintain cold food items at 41F or below. [correction] Broccoli, seaweed, and bean sprouts moved to reach-in cooler.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the prep unit measured at 49F. [corrective action] Repair the unit so that it can hold food at 41F or below. Do not store potentially hazardous food items in this unit until it is repaired.
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
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate was not available. [corrective action] Provide a valid manager's Food Safety Certificate. At least one person at this facility, usually the owner or person-in-charge, must have an FSC.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 21, 2026 · Original Source