Routine Inspection
Feb 10, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHF held in display refrigerator measured >41F,<135F. [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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of display refrigerator(lotus cafe) measured at 51F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Sushi rice is marked at 4.1pH. Staff is unable to demonstrated testing of sushi rice. [CA] The food facility shall follow the approved HACCP plan procedures. [SA] Per PIC sushi rice was made at 11am. Sushi rice placed on TPHC for discard at 4 hrs.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source