Follow-Up Inspection
Mar 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 25, 2026 · Original Source
Santa Clara County, CA
Cardenas #212 - Deli
320 N Capitol Av
Last inspected Mar 25, 2026 · 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
3 inspectionsRoutine Inspection
Mar 17, 2026
Conditional Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a garbage can being used to store raw chicken during preparation. [CA] Use food grade containers for food storage.
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 issuesminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths on food prep surface. [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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food that measured in the temperature danger zone located display cooler (assorted ceviche types 48F-50F), in different warmers (chicken 124F-127F, fish 121F, chile relleno 128F, carnitas 121F), and in walk-in cooler (carnitas 44F-47F, pozole 49F-50F, pork with bone 46F). Per PIC, the ceviche in the cooler was just prepared and put immediately into the display cooler unit. PIC stated that some of the items in the warmer were put into the unit in the morning and some in the afternoon. PIC stated that the walk-in cooler floor was just washed and sanitized and the staff left the cooler door open for a long time to do so. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair, or replace unit if necessary. Ensure PHFs are cooled down to 41F or below in a walk-in cooler or reach-in cooler PRIOR to being put into a display cooler or prep cooler. Adjust warmers to properly hot hold at 135F or above. Minimize the amount of time that the walk-in cooler door is open when cleaning; adjust walk-in cooler to account for frequent opening and closing of door. [COS] PIC had staff voluntarily discard PHFs that were in the temperature danger zone for more than 4 hours. Other PHFs were put into the walk-in cooler or reheated to 165F. Verified that the walk-in cooler went back down to 39F by end of inspection.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
FSC not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quat concentration in the 3 comp sink measured at 0ppm for warewashing. [CA] Ensure quat concentration measures at 200ppm. [COS] PIC had staff fix the lines and rewash & sanitize the dishes.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed bags of rice with vegetables that were moldy. PIC stated that the employees were going to throw the food away. [CA] Keep food in good condition and safe. Separate food and clearly mark food that is meant to be discarded.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Floor is in disrepair; observed large divots in the concrete. [CA] Ensure floors are in good condition and are made of approved materials.
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, Mar 17, 2026 · Original Source
Routine Inspection
Feb 13, 2025
Pass
5 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Peeling plastic for the light bulb at the chicken warmer in customer station. [CA] change light bulb to prevent plastic falling to food. Shattered light bulb inside light shield at hood in tortilla frying area. [CA] Repair/replace light bulb. Missing hood filter at the front of the cooling area. [CA] Provide hood filter.
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 issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cardboard was used to line shelfing at tortilla area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 issuesminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at the 3 compartment sink and 1 compartment sink in agua fresca room measured between 115-117F. Hot water measured at more than 120F in 3 compartment sink in Deli area. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonia sanitizer measured at 0ppm for the 3rd compartment sink in deli section. No active warewash was observed. Employee was setting up sink to prepare wash dishes. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS] Employee investigated and found out tube is clogged. Employee repaired the tube and dispenser dispensed 200ppm of quaternary ammonia sanitizer at the end of inspection.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing stopper for 3rd compartment sink. Employee used plastic and a scoop to stop the water. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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, Feb 13, 2025 · Original Source