Routine Inspection
Feb 12, 2026
5 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line cooler's ambient temperature measured at 48F. [CA]: Cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. [COS]: PIC adjusted thermostat of unit and ambient temperature measured at 40F.
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
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Washed and wet containers stacked on top of each other at ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
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
Permits available
Inspector’s notes
Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION* Entry door was propped open. [CA]: Facility shall be fully enclosed at all times.
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
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* In the right prep line cooler, cut tomatoes measured at 45F. Per PIC, cut tomatoes were placed in the unit approximately 1.5 hours prior to measurement. Ambient temperature of unit measured at 48F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Cut tomatoes relocated to another cooling unit to cool down.
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