Routine Inspection
Feb 19, 2026
6 recorded violations
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Repeat Violation: The restroom door self-closing device is not operational. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Note: Customer access to the restroom is blocked off. Per PIC, customers are asked to walk around to use the restroom.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Repeat Violation: Behind the cook line equipment there is an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility 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
Demonstration of knowledge; food safety certification
Inspector’s notes
Some of the facility food handlers lack food handler certificates. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility's chlorine and quaternary ammonia testing materials are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Rice scooper handle is in direct contact with rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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. Repeat Violation: Eggs were found on the lower shelf of the prep table across the cookline measuring at 58°F. Per PIC the eggs were left out for about half an hour. 2. Bean Sprouts were found on the prep table across the cook line measuring at 49F. Per PIC they took it out of the cooler for the lunch rush about 30 minutes prior. 3. Fried Fish, tofu, yellow and green curry sauces at the steam tables were measured at less than 135F. Per PIC, items were cooked about an hour prior. Items were not in hotel pan inserts, but resting on elevated bowls over the steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed in the cooler to rapidly cool. Per PIC, they will begin using TPHC for items. [COS] Ice was added to the bean sprouts to rapidly cool. Per PIC, they will begin using TPHC for items. [COS] Hot food items were placed on TPHC and time marked with handwritten notes. Per PIC, they will switch to hotel inserts to maintain hot.
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 19, 2026 · Original Source