Routine Inspection
Feb 19, 2026
5 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some food handler cards observed to be expired at time of inspection. [CA] All food handlers shall maintain valid food handler cards during their employment. Ensure food handler cards are kept on site and available for review upon request.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Upright dishwasher measured to have surface temperature after rinse cycle at 115F. No active dishwashing observed at time of inspection. Operator provided thermolabel used this morning that confirmed dishwasher measured to achieve surface temperatures of 160F. [CA] Facility shall maintain dishwasher sanitizer cycles at 160F and above. Facility may continue using upright dishwasher to wash and rinse, but must manually sanitize equipment OR manually wash, rinse and sanitize all dishes. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) 3-comp sink observed to be slumping and partially detached from the wall. [CA] Secure 3-comp sink to the wall and provide seal between back board of 3-comp sink and wall. 2) Produce prep sink inside cold room observed to have leaky faucet. [CA] Repair faucet.
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 cooling methods
Inspector’s notes
Chicken breasts measured to be 90F-86F on racks inside production walk in cooler. Per employee chicken breasts were cooked 2 hours prior. Cut chicken breasts measured to be 68F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee reheated all uncut chicken breasts to 165F and will restart cooling using blast chillers until chicken reaches 70F within the first 2 hours and then start slicing chicken in the walk in prep area.
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
Hot and cold water available
Inspector’s notes
Hot water at 3-comp sink measured to be 106F. [CA] Maintain hot water at 120F and above for 3-comp 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 19, 2026 · Original Source