Routine Inspection
Feb 10, 2026
2 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Various potentially hazardous foods (imitation crab, tuna, salmon, tofu, sliced tomatoes, etc.) subjected to time as a public health control lacked time markings while maintained in the countertop cold hold inserts at the front service line. Per staff, some of the items had recently been put out, while others had been maintained there for greater than 1 hour. Spicy salmon and spicy tuna subject to time as a public health control lacked time markings or labels. Per staff, items had been placed into the countertop cold hold inserts at 11AM. At the time of inspection, 4:00PM, 5 hours had elapsed. *Note: Spicy salmon and spicy tuna measured 45F. Brown rice subject to time as a public health control was labeled with a sticker stating discard time at 3:13PM. White rice subject to time as a public health control was labeled with a sticker stating discard time as 4:37PM. Items were still in-use after labeled discard time. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Spicy tuna, spicy salmon, and rice voluntarily discarded. Other foods subject to time as a public health control properly time marked with stickers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hot and cold water available
Inspector’s notes
Hot water measured 108F from the faucet at the preparation sink and at the three compartment dishwashing sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Manager adjusted the setting on the water heater. Hot water remeasured 122F at the preparation sink and three compartment dishwashing sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source