Routine Inspection
Oct 8, 2026
9 recorded violations
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
At the front of the facility, in display hot holding units, measured meat and skin chicharrones at 109-110F. Per PIC, chicharrones were placed inside 2 hours prior. [CA] Potentially hazardous foods shall be maintained at 41F and below or 135F and above. [SA] PIC increased temperature of one unit. Chicharrones shall be served for four hours from the time they were removed from temperature control. Any remaining shall be discarded by 1pm.
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
Plan review
Inspector’s Notes
Janitorial sink installed without prior Plan Check approval. [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at (408)918-3400 or www.ehinfo.org to obtain plan check requirements. Note: Plan check consultation hours are Monday- Friday: 730AM-10AM and afternoon by appointment only at address above.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food storage: food storage containers identified
Inspector’s Notes
On the prep table, observed salsa stored in reused sour cream containers. [CA] Foods shall be stored in approved containers and its contents shall be labeled. Discontinue the use of sour cream containers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s Notes
Behind the cookline, observed numerous missing tiles. In the hallway by the restrooms, observed bottom of walls deteriorating and damaged tiles. [CA] Floors, walls, and ceilings shall be maintained clean and in good repair. They shall be smooth, durable, and made of nonabsorbent material that is easily cleanable.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
In the water heater closet by the restrooms, observed puddle of water on the floor from overhead leak. [CA] All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, and shall be kept clean, fully operative, and in 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
Proper cooling methods
Inspector’s Notes
1. In the walk-in cooler, measured the following potentially hazardous foods in deep hotel pans covered with clear wrap: - rice 63F-69F - beans 67F Per PIC, rice and beans had finished cooking 3.5 hours prior. Foods were left in ambient temperature for 30 minutes, then placed in walk-in cooler. 2. In a 5 gallon container in the walk in cooler, measured raw pork skin between 42-50F. Per PIC, pork was thawed and prepared two hours prior. [CA] Potentially hazardous foods shall be cooled rapidly from 135F to 70F in 2 hours, and from 70F to 41F in 4 hours. Cooling shall be done by: using shallow containers, separating food into smaller portions, adding ice, using an ice bath, stirring frequently, using rapid cooling equipment, and using containers that facilitate heat transfer. Ensure containers are uncovered or partially covered to allow for rapid cooling. [COS] 1 & 2. PIC transfered potentially hazardous foods to shallow pans to place in walk-in freezer. Food items remeasured to 38-41F.
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
Wiping cloths: properly used, stored
Inspector’s Notes
On the prep table and side of prep sink, observed wet wiping cloths being stored. [CA] Wiping cloths when not in use shall be kept in a sanitizing bucket with sanitizer at the appropriate concentration. (chlorine, 100ppm)
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
In the dry storage area, observed shoes stored on cardboard boxes of utensils and underneath shelving holding enclosed beverage cases. [CA] Personal belongings shall be stored in a designated area that will prevent the potential contamination of food and food contact surfaces.
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s Notes
Self-closing devices on restroom doors appear to be damaged and are not operational. [CA] Repair self-closing devices on restroom doors and maintain in good condition.
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 record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source