Routine Inspection
Jul 1, 2026
5 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
On the preparation counter, observed pork cooling in a deep, fully covered metal container. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
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 contact surfaces clean, sanitized
Inspector’s notes
Measured the sanitizer concentration in the 3-compartment sink at 50 ppm chlorine. No active warewashing at time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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
Proper hot and cold holding temperatures
Inspector’s notes
On the preparation counter, measured chicharrones at 83F. Per PIC, chicharrones were cooked less than 1.5 hours prior to temperature measurement. Per PIC, chicharrones are fried, stored at ambient temperatures overnight, then fried again the next morning. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC relocated chicharrones to the walk-in cooler to facilitate rapid cooling. Chicharrones shall be cooked, cooled down, and stored as a Potentially Hazardous Food.
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
Observed wiping cloths stored in chlorine sanitizer solution measuring at 200 ppm. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
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
Food separated and protected
Inspector’s notes
Observed bulk ingredient bags left open and uncovered in the food preparation area. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers with tight fitting lids.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 1, 2026 · Original Source