Routine Inspection
Feb 11, 2026
5 recorded violations
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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
Hot and cold water available
Inspector’s notes
Hot water at the warewashing sink was measured at a maximum of 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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
Plan review
Inspector’s notes
Installed beverage machine was not submitted to this department's Plan Check for review and approval prior to installation and use. Observed signs of improper drainage of waste water as the flexible drain line from the machine extends around to the kitchen and has visible signs of mold. [CA] The addition or modification of cooking equipment OR equipment with plumbing requirements SHALL be submitted to this department's Plan Check for review and approval prior to installation/use. Visit https://deh.santaclaracounty.gov or contact dehplancheck@deh.sccgov.org for information on the plan submittal process and associated fees. Equipment is impounded and shall not be used until Plan Check process is completed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed washing utensils at the warewash sink and proceeded to the grill without washing hands. [CA] Employee shall properly wash hands when changing tasks and prior to handling food or food contact utensils. [COS] Employee was stopped and asked to properly wash hands prior to contaminating any food or equipment.
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
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken in warmer was measured at 117F to 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee said that chicken was prepared within the last hour so chicken was returned to the grill to be reheated to 165F.
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 11, 2026 · Original Source