Follow-Up Inspection
Jul 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 17, 2026 · Original Source
Santa Clara County, CA
El Pirrin Restaurant
1900 E San Antonio St
Last inspected Jul 17, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Jul 13, 2026
Pass
6 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
THE SERVICE REFRIGERATOR IS NOT ABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR.
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
FOUND A WIPING CLOTH STORED ON THE FOOD COUNTER. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
MISSING THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE FOOD HANDLER'S CARDS WITHIN 2 WEEKS.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
THE FRONT DOOR AND THE BACK DOORS ARE OPEN. [CA] KEEP THE DOORS CLOSED.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
MISSING A THERMOMETER AT THE SERVICE REFRIGERATOR. [CA] PROVIDE A THERMOMETER.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND 20 SMALL 3 0Z CONTAINERS WITH SALAD DRESSING AT 54F STORED IN THE SERVICE REFRIGERATOR FOR OVER 4 HRS AND CUT TOMATO AND SHELLED EGGS AT 52F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE TOMATO AND SHELLED EGGS HAVE BEEN STORED IN THIS REFRIGERATOR FOR LESS THAN 4 HRS, PER OPERATOR. FOUND A POT WITH MENUDO STORED ON THE STOVE AT 115F. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. REHEAT TO 1654F THEN HOT HOLD AT 135F MINIMUM.
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, Jul 13, 2026 · Original Source
Follow-Up Inspection
Sep 17, 2025
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed carne asada cooling with lid on. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Container was placed in an ice bath.
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, Sep 17, 2025 · Original Source
Follow-Up Inspection
Aug 14, 2025
Pass
1 recorded violation
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the 2-door upright refrigerator: measured internal temperature of multiple PHFs (meats, chilis, other items stored closer to the door) to be 45 - 47F. PIC stated employees had been constantly opening doors to take food in and out. Notes: Ambient temperature of unit read 39F. Multiple other PHFs, mostly stored toward the back of the unit, measured 41F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy prep times. [SA] PIC moved some items to the adjacent upright freezer, and placed bags of ice inside the 2-door refrigerator to help regulate temperature of unit.
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, Aug 14, 2025 · Original Source
Routine Inspection
Aug 11, 2025
Conditional Pass
7 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw chicken at 84F thawing submerged in non running water at the middle basin of the 3 comp sink; per employee warm water was added over the chicken a few minutes ago. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [SA] employee began rinsing chicken and placing it inside a container to be refrigerated.
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 temperaturecriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed several food items above 50F inside the upright 2 door reach in. Per owner, reach in was opened for restocking and reheating of foods and food containers are constantly being removed during ordered then brought back in unit. Specialist measured ambient temperature of 41F inside unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Owner went to nearby store for ice; create an ice bath for food items inside the 2 door reach in unit.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Soap dispenser is empty at the cook-line hand sink; nearby sink available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] soap dispenser was stocked during inspection.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Water/liquid accumulation observed inside the prep unit in front of the cook-line. [CA] Repair unit and maintain clean and in good repair.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Observed multiple knives stored between the wall and the dish machine drainboard. [CA] Store knives in an approved manner to protect from contamination, such as a magnetic knife holder.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed chicken and shrimp soup cooling in separate plastic food containers with lids on located on a push cart near the 3 comp sink; chicken soup - 140F, shrimp soup - 137F. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. [CA] Properly store cooling foods in such a way to allow proper air flow. [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. [SA] Containers were uncovered and an ice bath was created.
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 temperaturecriticalCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Observed half shell raw oysters in water inside the prep unit at 47F; per owner oysters are frozen and no tag was observed inside the box. No tags are available for review. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] owner voluntarily discarded the oyster in trash can mixed with other refuse - see VC&D report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 11, 2025 · Original Source