Routine Inspection
Feb 11, 2026
4 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Poor water flow and low temperature [70F] at the service area hand sink [CA] Restore proper flow and maintain water at 100F - 108F
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 wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Two pots were observed to be quite burnt and blackened [CA] Either scrub heavily such pots or dispose and replace - Pots were disposed of during the inspection.
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
Proper hot and cold holding temperatures
Inspector’s notes
REPEAT VIOLATION: Cooler next to the stove at 55F [CA] Maintain all coolers at 41aF or colder. - DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL IT CAN MAINTAIN 41F OR COLDER. MONITOR THIS UNIT'S TEMPERATURE DAILY AND TAKE PROPER MEASURE, INCLUDING REPLACING IT IF NEEDED, TO MAINTAIN PROPER TEMPERATURE The following items were discarded and detergent poured over them due to temperature violation 2 pounds of pork 53F 3 pound of chicken breast 55F 1 Qt of heavy cream 555F 2 pounds of cooked pasta 54F
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
Employee rinse soap off hand too early and washed the rest of the time with water [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
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 11, 2026 · Original Source