Routine Inspection
Dec 12, 2025
4 recorded violations
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
2 door undercounter cooler's ambient temperature measured between 43F-44F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is properly working.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* At the front hand sink, the paper towel roll was not stored in the approved dispenser. [CA]: Ensure paper towel is properly stored in the approved dispenser.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
*REPEAT VIOLATION* Back door held open using a fire extinguisher. No active delivery during inspection. [CA]: Facility shall remain fully enclosed.
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
Proper hot and cold holding temperatures
Inspector’s notes
At the 1 door undercounter cooler, multiple boxes of taquitos measured between 48F - 50F. Per PIC, food items were placed into the unit approximately 4.5 hours prior to measurement. Ambient temperature of unit measured between 43F - 44F. PIC unable to provide defrost schedule. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: PHFs were voluntarily discarded via trash.
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, Dec 12, 2025 · Original Source