Routine Inspection
Aug 31, 2026
8 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked jalapenos were hot held at 78 degrees Fahrenheit on the grill. Per food worker, cooked jalapenos were prepared in the late morning. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food worker reheated jalapenos.
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 sanitizer solution that measured 0 ppm chlorine at the waiter station and the tortilla prep area. Observed wiping cloths stored in sanitizer solution that measured over 200 ppm chlorine near the cookline. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 storage: food storage containers identified
Inspector’s notes
Observed working containers of white crystalline substance, identified as sugar and salt by a food worker, without a label identifying contents. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed handwash sink in waiter station and and handwash sink in kitchen by ice machine blocked by utensils and dishes. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were removed from handwash sinks. Observed handwash sink in bar without handwashing soap or paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Handwash sink was stocked with handwashing soap in pump dispenser and paper towels.
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
Consumer advisory for raw or undercooked foods
Inspector’s notes
At time of inspection, menu does not clearly identify which food items are served raw or undercooked or may be ordered undercooked. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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
Observed packages of raw beef stored above bucket of crema and pitcher of horchata. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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
Observed food worker touching standing water in bottom of prep cooler with gloved hands and handling raw shrimp container return to plating birria tacos without washing hands and changing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Tacos were VC&D. Food worker washed hands and put on gloves.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed pots, pans, and other food equipment stored in an exterior attached storage area that is not fully enclosed and not approved for storage. [CA] Equipment shall be stored within an approved facility to prevent contamination. Observed in use ice scoop stored with handle touching ice and bowls used as scoops in flour bins. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. [SA] Scoop stored with handle in such a way that the handle does not come in direct contact with food to prevent contamination. Bowls removed from flour bins.
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 record from Santa Clara County Department of Environmental Health, Aug 31, 2026 · Original Source