Routine Inspection
Aug 27, 2026
9 recorded violations
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility offers eggs sunny side up (not fully cooked to 145F). [CA] Provide consumer warning for use of raw shell eggs in uncooked 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 contact surfaces clean, sanitized
Inspector’s notes
Observed small amount of brown mold-like substance on inside panel of ice machine. [CA] Ensure ice machine is cleaned and sanitized on a regular basis.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed employee phone on meat slicer. [CA] Keep personal belongings separate and away from all food prep and food storage areas.
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
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Lack of 6" hood overhang (deep fryer side) [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods located in the reach-in cooler that measured in the temperature danger zone (raw shrimp 50F, pico de gallo 52F). Per PIC, the PHFs were made today. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or below. Minimize the amount of preparation time (prep in smaller amounts). [COS] PIC kept PHFs in refrigerator to rapidly cool back down to 41F.
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
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed lids on bulk bins to be cracked and missing plastic shards. [CA] Replace lids and ensure plastic pieces are not in bulk foods. Keep equipment in good condition; replace anything broken or cracked.
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 PHFS cooling in ice baths at the food prep sink that measured in the temperature danger zone and did not meet the first cooling parameter (enchilada sauce 105F started cooling at 12:30pm and the chile birria 108F started cooling at 12:30pm). THe PHFs were cooling in deep plastic containers and ice was not at the same level as the food. REPEAT VIOLATION. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as frequent stirring, smaller portions, spread on 2" pans, ice paddles, ice baths, ice as and ingredient and/or blast chiller (highly recommend since this violation has been an issue for the past inspections). [COS] PIC had staff reheat the sauces to 165F and will restart the cooling process.
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
Nonfood contact surfaces clean
Inspector’s notes
Observed meat juice at bottom of reach-in refrigerator on the left side of cookline. [CA] Thoroughly clean and sanitize refrigerator.
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 a blue spray bottle with a yellow liquid. [CA] Label all cleaning, toxic chemicals and foods.
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, Aug 27, 2026 · Original Source