Routine Inspection
Feb 12, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured cooked potatoes at 55 F to 60 F within a covered pan within the walk in refrigerator. Cook stated that the potatoes were removed from cooking the day before and delivered at room temperature on a rack to the location. The potatoes were left on the rack outside at room temperature overnight. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potatoes voluntarily discarded.
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
Hot and cold water available
Inspector’s notes
Measured the hot water temperature at all sinks within the catering area only at 100 F to 103 F (all other sinks measured at greater than 120 F) [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash 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 record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source