Routine Inspection
Apr 20, 2026
5 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Grilled peppers and grilled onions measured between 109F and 111F while maintained in a container stacked on top of another container on the grill. Per staff, items had been grilled less than 45 minutes prior. Salsas measured between 50F and 51F while maintained double stacked in plastic inserts in the prep cooler across from the cook-line. Per staff, they had been relocated there from inside the lower portion of the prep cooler less than 1 hour prior. Salsa measured 72F while maintained in a lid-covered plastic container on the prep table across from the cook-line. Per staff, they had taken it out of a refrigerator for lunch service less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Container of grilled peppers and onions reheated to greater than 165F and placed back into hot holding in a container maintained directly on the grill. Salsas relocated to lower portion of prep cooler.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Goose neck faucet at the three compartment sink leaks when turned on. Goose neck faucet is not able to fully reach the left-side compartment of the three compartment sink; Water observed discharging onto the divide between the middle compartment and left compartment. [CA] Repair plumbing, and ensure faucet is capable of adequately reaching all three compartments of the three compartment dishwashing sink.
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 problemsOfficial wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed eating a burrito and drinking from an open top cup in the kitchen area. [CA] No employee shall eat or in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent possible contamination.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Thermometers provided, accurate
Inspector’s notes
A probe thermometer could not be provided. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. Ensure that a thermometer is available to verify that foods reach correct cooling and cooking thresholds.
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
Cooked carnitas, pastor, asada, and chicken measured between 50F and 56F while maintained in metal containers kept tightly wrapped with plastic in the two-door upright cooler to the right of the entrance of the kitchen. Per the owner, they had been cooked earlier this morning, approximately 4.5 hours prior. *Note: Owner states that the usual cooling procedure is to utilize ice baths to rapidly cool food after being cooked. Ensure proper cooling procedures are adhered to. [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] Aforementioned foods were uncovered, placed into ice baths, and placed back into the two-door upright cooler.
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 record from Santa Clara County Department of Environmental Health, Apr 20, 2026 · Original Source