Routine Inspection
Feb 18, 2026
3 recorded violations
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Multiple unchained CO2 canisters in the back dishwashing area. [CA] Gaseous canisters shall be secured to a rigid structure.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Various potentially hazardous foods, including uncanned olives, blue cheese dressing, ranch dressing, uncanned artichokes, chickpeas, cheese, mac salad, and potato salad measured between 44F and 46F while maintained in the countertop cold-hold inserts at the front service line. Per the owner, items had been relocated from the walk-in cooler to the front service line 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All PHF"s in the unit to be served or else discarded by 6:45PM (4 hours elapsed after initially being removed from the walk-in cooler). *Note: If refrigeration at the front service line is unable to maintain potentially hazardous foods at 41F or below, recommend subjecting all potentially hazardous food items (raw or cooked animal products, heat treated vegetables, sliced tomatoes, etc.) to time as a public health control. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Inquiries regarding time as a public health control may be emailed to maverick.chin@deh.sccgov.org
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
Demonstration of knowledge; food safety certification
Inspector’s notes
One employee lacks a valid food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 18, 2026 · Original Source