Routine Inspection
Feb 12, 2026
3 recorded violations
Official wording
Hot and cold water available
Inspector’s notes
Measured hot water topping out at 117F at warewash sink fluctuating to 114F. [CA] Provide an adequate, pressurized, potable supply of hot water at 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
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
Measured container of milk holding at 60F on counter top at service line for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [SA] Operator directed to discard of PHFs after 4 hours.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Measured quat concentration less than 200ppm at warewash sink. Per operator, having issues with sanitizer dispenser and is manually adjusting chemicals. [CA] Ensure quat concentration is dispensing at 200ppm and/or specified by manufacturer.
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 12, 2026 · Original Source