Routine Inspection
Feb 19, 2026
6 recorded violations
Official wording
Permits available
Inspector’s notes
Facility's Environment Health Permit expired on 1/31/26. [CA] Facility shall not operate without a valid Environmental Health Permit. [COS] Operator paid invoice for permit renewal online. Receipt number: 3915903853
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
Toxic substances properly identified, stored, used
Inspector’s notes
Observed aerosol bottle of insecticide stored before the bar. [CA] Discontinue use of household insecticide and recommend using approved pest control service.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Used wiping towels observed stored above food prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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
Proper hot and cold holding temperatures
Inspector’s notes
Container of rice held by the cook line was measured at 63F. Per employee the rice was put out an hour ago. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; if cold holding shall be held at or below 41F. [SA] Employee will subject the food to time where it will be discarded if not used within the next 3 hours.
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
No rodents, insects, birds, or animals
Inspector’s notes
1) Old rodent droppings observed under the shelves in the dry storage room and encrusted on top of the dishwasher. [CA] Food facility shall be kept free of rodent and rodent debris. Clean and sanitize affected areas. Review facility's last two pest control service reports dated 12/1/25 and 1/5/26. Reports did not note any rodent activity. 2) Small flies observed around the bar area. [CA] Food facility shall be kept free of flies and fly activity.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Food separated and protected
Inspector’s notes
Inside the walk-in cooler, raw fish stored above vegetables. [CA] Properly store raw food separate or below ready-to-eat food to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 19, 2026 · Original Source