Routine Inspection
Feb 19, 2026
3 recorded violations
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer bucket measured to have 100ppm quat ammonia. [CA] Sanitizer bucket with wiping cloth shall have 100ppm chlorine or 200ppm quat ammonia.
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
Proper hot and cold holding temperatures
Inspector’s notes
Grab n go cooler with sandwiches measured to have: -Ambient temperature of 52F -Chicken sandwich at 48F -Ham & Cheese sandwich at 48F Per operator, fridge was restocked 1.5 hours prior. [CA] Maintain PHFs at 41F and below for cold holding. Use only small portions of food during preparation so that it does not exceed the 2 hours of time allowed for diligent prep. [COS] Sandwiches were immediately moved into cake display cooler to cool. After 30 minutes cooler measured to have ambient temperature of 41F
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep cooler in front area for sandwich prep observed to have fraying gasket. [CA] Repair gasket and maintain in good repair.
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 record from Santa Clara County Department of Environmental Health, Feb 19, 2026 · Original Source