Routine Inspection
Feb 17, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Several potenially hazardous foods measure between 44F - 46F inside upright 2 door TRUE refrigeration unit in the kitchen. Per PIC, foods were prepared same day; employee had doors open during inspection; ambient temperature of unit 41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Thermometers provided, accurate
Inspector’s notes
Thermometers missing/not observed in some refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 record from Santa Clara County Department of Environmental Health, Feb 17, 2026 · Original Source