Routine Inspection
Feb 16, 2026
3 recorded violations
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*REPEAT VIOLATION* Cadco Bakerlux oven maintained on a counter at the back preparation area lacks required ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. *Note: Per staff, oven is used to bake cookies to 300F, and spam musubi to 350F. Given that the electric convection oven (that does not produce excessive grease/vapor) is used to bake items to greater than 250F, ventilation hood exemption may not apply. Consult with DEH Plan Check at dehplancheck@deh.sccgov.org
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
Time as a public health control; procedures & records
Inspector’s notes
Per staff, all potentially hazardous food items (masago, imitation crab, garlic in oil sauces, tofu, tuna, etc.) in cold-holding inserts at the front service line are on time as a public health control (4-hour rule); However, items were time marked for discard after 4 days. If facility wishes to utilize time as a public health control, items shall be marked for service or else discarded within 4 hours. Imitation crab subjected to time as a public health control measured 52F while maintained in the left-side cold-hold inserts at the front service line. Per a label on the container and per staff, it had been prepared 3 days prior. 15 pieces of spam musubi measured 118F while maintained under the heat lamp at the front service line. Per staff, spam musubi is subject to time as a public health control. Items were properly marked for discard at 2:37PM; However, items were still being offered for sale by 3:00PM. Facility could not provide written procedures for time as a public health control. Email updated procedures to maverick.chin@deh.sccgov.org [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] Items subjected to time as a public health control properly time marked. Imitation crab and spam musubi voluntarily discarded. *Note: Various potentially hazardous foods subjected to time as a public health control in the right-side cold-hold countertop inserts at the front service line measured at 41F or below. Facility may opt not to subject these items to time as a public health control, and instead use temperature control. Per staff, the left-side cold-hold countertop inserts at the front service line have issues maintaining at 41F or below; Recommend maintaining potentially hazardous food items on time as a public health control (4-hour rule) if unit cannot maintain foods at 41F or below.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Clean, wet containers stacked up to dry on metal shelving units. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 record from Santa Clara County Department of Environmental Health, Feb 16, 2026 · Original Source