Routine Inspection
Feb 12, 2026
3 recorded violations
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Bag of frozen meat observed thawing in room temperature inside the three compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F 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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Knife observed stored with it's blade in crevice located between equipment. [CA] Food contact utensils shall be stored in a location that is clean and would not contaminate equipment. 2) Cardboard is reused to line shelves in storage and at prep tables. The cardboard has visible debris and stains. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, 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
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. - Fried fish stored on top of steam table is measured at 103F. Per employee the fish was prepared within the hour. - Rice noodles stored on top of food prep unit is measured at 53F. Per employee, the noodles were taken out an hour ago. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding held at or above 135F. [COS] The rice noodles were relocated into the food prep unit; the fish will be subject to time and discarded if not used by end of lunch service at 2 PM.
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 12, 2026 · Original Source