Follow-Up Inspection
Aug 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 6, 2025 · Original Source
Santa Clara County, CA
Burrito Factory
124 Blossom Hill Rd A
Last inspected Aug 6, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Aug 4, 2025
Conditional Pass
10 recorded violations
criticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed accumulation of black and brown mold like substance on interior panel of ice machine with water in contact and in contact with ice. [CA] Clean and sanitize ice machine and maintain clear of mold like substance. [COS] Ice in machine was discarded and machine was cleaned and sanitized.
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 contaminationminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Warm water in restrooms measured 74F and 89F after allowing the water to run. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed bulk containers of food in storage area without lids, trays were used as covers. [CA] Store open bulk foods in approved NSF 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 findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee wearing gloves discard water in sanitizing bucket in handwash sink. Employee then handled tortillas on flat top. Employee then used the bleach bottle to add bleach to sanitizing bucket. Employee then rinsed off gloves with water and attempted to go back to preparing food. [CA] Ensure that gloves are removed and hands are washed after handling chemicals and before again handling food.
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 problemsminorCode K24Permits, training, and postings
Official wording
Person in charge present and performing duties
Inspector’s notes
Person in charge of facility was not available at the beginning of the inspection. Per employee, the manager had left. Employee attempted to call manager but ultimately assumed the role of PIC during the inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed handle of ice scoop in contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Observed handle of scoop in bulk sugar container in contact with sugar. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed 5 gallon buckets reused to store other sauces and food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
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 issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooked chicken in 6" deep container in walk in fridge measured 51F. Per PIC, it was cooked the previous day and had not been removed from the walk in fridge. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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. [COS] Chicken was VC&D by PIC.
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 temperatureminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizing bucket at cookline had a chlorine concentration of 25ppm. Sanitizing bucket at bar had a chlorine concentration of 0ppm with wiping cloths stored inside. [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 problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed small black flies in dry storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 insectsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Both restrooms do not have cove base. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Dry storage rooms has floors and ceilings that are not approved for use in a food facility. [CA] Discontinue storing open food in dry storage room. Only food in their original containers may be stored in dry storage room.
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, Aug 4, 2025 · Original Source