Routine Inspection
Feb 12, 2026
9 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed several cockroach traps stored on a food prep counter-top. [CA] Ensure all chemicals are stored separately and away from food and food prep areas.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, observed the use of cardboard to line shelving and floors and the use of foil to cover and line stainless steel wall for the cookline. On the walls, observed duct tape on walls. [CA] Discontinue use of unapproved materials to prevent possible harborage of vermin. Use only approved materials and equipment that are smooth, durable, and easily cleanable.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed debris accumulation on the floors and walls within the kitchen area, and the dry storage room. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Food storage: food storage containers identified
Inspector’s notes
In the dry storage room, observed an open bag of flour stored. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
In the storage room, around the wooden shelving, observed cockroach droppings around crevices in the shelving. In the dry storage room, observed dry rodent droppings on the floor. No evidence of contamination or live activity observed. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks, crevices, holes, and gaps to prevent harborage. Contact pest control to provide service as necessary.
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
In the kitchen area, on the counter-top, measured raw pork at 58F and cooked pork at 56F. Per operator, potentially hazardous foods stored for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved raw pork and cooked pork into refrigeration to facilitate proper holding temperatures.
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 ventilation/lighting; designated areas, use
Inspector’s notes
Observed grease accumulation on the hood and hood filters. [CA] Ensure hood and hood filters are frequently cleaned and maintained to allow for proper ventilation of heat, grease, steam, smoke, and vapors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Approved thawing methods used; frozen food
Inspector’s notes
In the kitchen area, measured frozen raw meat at 40F and frozen fish at 45F thawing on the counter-top. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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
Person in charge present and performing duties
Inspector’s notes
Observed only a spray nozzle attached to the 3 compartment sink. No faucet installed. [CA] Ensure a faucet is installed for the 3 compartment sink that extends to each compartment to allow for warewashing.
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 12, 2026 · Original Source