Routine Inspection
Feb 20, 2026
3 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed chipped floors or coving under dishwasher area. [CA] Repair floors to prevent pest harborage.
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 wording
Proper cooling methods
Inspector’s notes
Measured chicken at 47F and pork at 46F in walk in cooler covered with plastic wrap. Per PIC, it was taken out for prep less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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
Wiping cloths: properly used, stored
Inspector’s notes
Measured quaternary ammonium at less than 200 ppm in sanitizer bucket near walk in cooler. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 20, 2026 · Original Source