Routine Inspection
Oct 5, 2026
The health department recorded a closure at this inspection.
12 recorded violations
Official Wording
No rodents, insects, birds, or animals
Inspector’s Notes
1. Observed Vermin: Documented in the following areas: 1 live adult german cockroach on the employee restroom door near the back prep area. 2 dead german cockroaches in the mop sink closet on the water heater and under shelving. 1 dead german cockroach under the prep table across from walk in cooler. 1 dead german cockroach in dry storage area against the office door frame. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sicar 4. Notification: The person in charge during inspection, Lizbeth, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
Demonstration of knowledge; food safety certification
Inspector’s Notes
Food handler cards unavailable at time of inspection. Food safety certificate unavailable at time of inspection. [CA] Ensure that food handler cards and food safety certificates are available upon request.
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
Proper hot and cold holding temperatures
Inspector’s Notes
1. Red salsa measured to be 50-58F at the front counter in ice bath. Red salsa was in a metal container and only partly submerged in the ice bath. Per PIC, salsa was prepared 30 minutes prior. [CA] All products being temperature controlled via ice bath shall be fully submerged so that product is 41F or below. [COS] PIC added ice to ice bath and submerged red salsa fully. 2. Observed french fries out at ambient temperature measuring 72F. Per PIC, fries come frozen and were set out 30 minutes ago waiting to be cooked when ordered. [CA] Keep all potentially hazardous foods below 41F or above 135F. [SA] PIC moved fries to prep cooler to rapidly cool and stay there until ordered to be cooked.
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 separated and protected
Inspector’s Notes
Raw salmon in walk in cooler observed above cooked, ready to eat foods. [CA] Store raw foods below ready to eat foods to reduce risk of cross contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed several holes and cracks throughout wall in the back storage room that could be possible harborage locations for vermin. Observed multiple unfinished wood and cardboard in locations throughout facility used as shelving and storage surfaces. Observed several unused equipment in rear storage area. Observed large metal grate on the wall in the back storage area. [CA] Ensure holes behind ice machine are sealed in order to reduce harborage areas for vermin. Ensure that metal grate is covered in a manner that prevents vermin from entering the facility. Ensure that all unused equipment unnecessary to the food operations are removed from facility. Ensure that all shelving and storage surfaces are of an approved material.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Clean dishes are stored to dry in drying rack directly below the paper towel dispenser. [CA] Move drying rack so that clean dishes are not subject to splash 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 cooling methods
Inspector’s Notes
Observed 3.5 large deep containers of beans, 1 large deep container of cooked rice, 0.5 large deep containers of cooked lengua, and 1 large deep container of cooked meat/stew all measuring to be 52-57F in the walk in cooler. Per PIC, these were all prepared last night before closing and placed in the walk in cooler to cool for service the next day. Per PIC, the half container was used to prep and serve this morning and is currently on the steam table. [CA] All potentially hazardous foods must cool from 135F to 41F within 6 hours, and must cool from 135F to 70F within the first 2 hours. Utilize smaller, shallower containers and leave uncovered to facilitate proper airflow for rapid cooling. [COS] PIC VC&D the beans from the steam table and walk in cooler, the rice, the lengua, and the stew/cooked meat.
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 in good condition, safe, unadulterated
Inspector’s Notes
Observed moldy food not intended for service in the walk in freezer. Per PIC, walk in freezer lost temperature a couple days prior and plans to dispose of all the food inisde of the unit on 10/06/2026 when the garbage company comes. [CA] Maintain facility free of all contaminated food that is unsafe for consumption. [COS] PIC is discarding of all food at time of report, 12pm on 10/05/2026, due to facility being closed for vermin.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Observed soap out of stock at the only handwash station (three compartment sink). [CA] Ensure that handwash stations are fully stocked with single use paper towels, warm water, and soap at all times. [COS] PIC refilled soap dispenser at the handwash station.
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
The mechanical dishwasher observed to have a chlorine sanitizer concentration of 10-25PPM across 3 cycles during active dish washing. [CA] Ensure that the mechanical dishwasher has a bleach concentration of 50PPM to properly sanitize all food contact surfaces. If using three compartment sink, ensure that the chlorine santizer solution is 100PPM and all food contact surfaces are fully submerged for at least 30 seconds after being washed. [SA] PIC moved all dish washing to the three compartment sink and made a chlorine solution of 100PPM in front of inspectors. Since this sink is also the only handwash sink for employees, PIC was informed to notify all employees to only handwash over the "wash" compartment of the sink to eliminate the risk of contamination of clean/sanitized dishes/ food contact surfaces.
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
Wiping cloths: properly used, stored
Inspector’s Notes
Wiping cloth stored on food contact surface and appeared soiled. [CA] Store all wiping cloths in a sanitizer solution of 100PPM for chlorine and 200PPM for Quat. Monitor to ensure concentration remains effective as it is used throughout the day. [COS] PIC prepared a solution in multiple buckets and placed in convenient location for employees throughout the kitchen. Chlorine measured 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
Toxic substances properly identified, stored, used
Inspector’s Notes
Observed 4 cans of Raid in the facility. Raid is intended for domestic use. [CA] Ensure that all pest control substances are approved for restaurant use.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Oct 5, 2026 · Original Source