Routine Inspection
Feb 20, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured clover yogurt at grab and go line between 49-51F and melon cup measured at 43F-45. Food items were on the 3rd row towards the front. Ambient unit measured between 35-39F. [CA] Maintain potentially hazardous food 41F and below. Locate potentially hazardous food products towards the back of unit to maintain proper temperature. [COS] Yogurt was discarded in trash.
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
Measured water between 85-90F at all of the automatic combination hand sinks located at front service buffet stations. [CA] Maintain a minimum of 100-108F warm water for combination hand sinks. [CA] Work orders were called in during inspection.
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 wording
Time as a public health control; procedures & records
Inspector’s notes
Measured covered (4-6 inches deep) container of macaroni noodles (exceeding more than 2 inches) at 57F in refrigerator located at coffee/pastry/soup island buffet line. Macaroni noodles was prepped 1-1.5 hours ago. [CA] Cool food rapidly by leaving uncovered and not to exceed more than 2 inches for solid food, 3 inches for liquids. [COS] Food was cooled down immediately with ice bath.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer bucket for wiping cloths measured at 0 ppm quaternary ammonium. [CA] Maintain a minimum of 200 ppm quaternary ammonium. [COS] Santizer bucket was replenished.
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 20, 2026 · Original Source