Routine Inspection
Feb 10, 2026
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Cheese, ground beef, and chicken at the lower portion of the 3 drawer 1 door prep cooler were measured at 49 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Ranch in the single door reach-in display cooler was measured at 49 degrees Fahrenheit. "Keep Refrigerated" was observed on the original ranch bottle. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser at the handwash sink in the kitchen was observed empty. Fully stocked paper towel dispenser observed at nearby handwash sink. [Corrective Action] Ensure paper towel dispenser is always stocked. [Corrected on Site] Operator refilled the paper towel dispenser.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source