Routine Inspection
Feb 9, 2026
4 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the front counter, in the insert top of the 2 door prep unit, measured egg bites at 50F and containers of salsa at 46F. Per operator, egg bites and salsa stored for an unknown period of time. Packages of egg bites and salsa containers were stored above the fill line for the insert container. [CA] Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth. Discontinue storage above the fill line in insert containers to facilitate proper holding temperatures. [COS] Egg bites and containers of salsa were VC&D due to time and temperature abuse.
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
Handwash sink at the front counter was not fully accessible due to oven placement/storage. Handwash station in the prep area was accessible and stocked with hand soap and paper towels. [CA] Ensure handwash station is accessible at all times and stocked with hand soap and paper towels to allow for proper handwashing.
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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
At the 3 compartment sink, measured quaternary ammonium sanitizer from dispenser at 100 PPM. [CA] Ensure quaternary ammonium sanitizer is provided at 200 PPM for manual warewashing to allow for proper cleaning and sanitizing of utensils and equipment. Contact for maintenance of the sanitizer dispenser.
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
Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.
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 record from Santa Clara County Department of Environmental Health, Feb 9, 2026 · Original Source