Routine Inspection
Feb 19, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured miso soup base at 52 F, fish row at 53 F and onion sauce at 55 F within double stacked containers at the cook line refrigerator. PIC stated that the items were placed within the unit more than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of double stacking containers. [COS] PHF's voluntarily condemned and discarded.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand wash sink at the waiter drink station and the cook line lacked a supply of soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispensers refilled.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 19, 2026 · Original Source