Routine Inspection
Feb 23, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Tomatos were purchased about an hour prior to temperature measurement. One sliced tomato was in container on the counter, per PIC, they leave the one tomato out and when it is used, they bring out another tomato. They only have one tomato out at a time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tomato was placed into an ice bath to cool down. Minor: Raw chicken in cold holding drawer measured 47F. Per PIC, it was placed into drawer less than one hour prior. Other items in drawer measured at 41F or below. [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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee handle raw shrimp, place shrimp into fryer and then use the sprayer at the three compartment sink to rinse off hands. Employee was instructed by PIC to wash hands in the handwash sink. Employee did was hands in the handwash sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels after handling raw animal products.
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 23, 2026 · Original Source