Routine Inspection
Feb 16, 2026
2 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handler cards were not available for one out of three employees working. [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 wording
Proper hot and cold holding temperatures
Inspector’s notes
Bejing beef in hot holding measured 117F. Per PIC, it was cooked 30 minutes prior to temperature measurement to a minimum 200F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC will time mark bejing beef for discard by 1:30pm.
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 record from Santa Clara County Department of Environmental Health, Feb 16, 2026 · Original Source