Routine Inspection
Feb 17, 2026
7 recorded violations
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
There is a leak from the drop ceiling near the kitchen cookline. [CA] Ensure the floor, walls, and ceilings of the facility are kept clean and in good repair.
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
Thermometers provided, accurate
Inspector’s notes
Facility lacks a probe type thermometer. An infrared thermometer was provided onsite. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 hot and cold holding temperatures
Inspector’s notes
1. Beans on the range were measured at 65-68F. Per staff they were cooked about 2 and half hours prior. 2. Tamales in an ice chest were measured between 131-134F. Per PIC, they had been in there for about 5 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Both items were reheated to 165F and hot hold using the burner range. Tamales were reheated in a steam bath and maintained hot. Beans were reheated on the range and set to low once reheated.
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
Food storage: food storage containers identified
Inspector’s notes
Open sacks of flour were observed throughout the facility. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The three compartment sink is leaking from the third basin. [CA] Repair plumbing fixture and maintain in clean and good repair.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Facility was observed wet stacking dishes. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 cooling methods
Inspector’s notes
Tamales in the walk in cooler were found cooling with tight plastic covering and containers stacked over each other. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Ensure to properly store cooling foods in such a way to allow proper air flow.
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 17, 2026 · Original Source