Routine Inspection
Dec 3, 2025
6 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Only one employee food handler card was available for review. Manager stated that facility is working towards having all employees obtain food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuesOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
Observed floor trough drain in front of the three-compartment sink clogged and unable to drain. Observed floor sink on the left side of the storage room clogged and unable to drain. No sewage back-up was observed. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Investigate cause and repair in an approved manner.
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
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer concentration at the three-compartment sink measured at 25 PPM. No active ware washing was being conducted at the time. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Manager increased sanitizer concentration.
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
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed heavy accumulation of food debris and food residues on floors and walls in the ware wash/storage area. Observed floor drain troughs with heavy accumulation of food debris. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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
Proper hot and cold holding temperatures
Inspector’s notes
Observed one container of sliced potatoes measuring at 87F and one container of mashed potatoes measured between 104F to 110F. Manager stated that the potatoes were prepared about an hour prior and is maintained out in ambient temperature. Potatoes are fried upon orders. Observed chile relleno and container of carnitas maintained inside the hot holding unit measuring between 130F to 134F. Observed the top heating element to be turned off. Observed numerous containers of different types of bean with meats and/or cheese fillings for pupusas maintained out in ambient temperature at the food preparation refrigerator. Employee stated that the containers have been out for approximately one hour to prepare pupusas. Observed four containers of cooked meats maintained in inadequate ice baths next to the steam table: - Carne asada measuring at 68F. - Shredded chicken measuring at 56F. - Cooked pork measuring at 49F. - Cooked pork stomach measuring at 50F. Employees utilize the empty steam table basins to prepare ice baths to maintain cold temperatures, however the residual heat from the adjacent active steam table basins melt ice and warm food. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potatoes were returned to the walk-in refrigerator to immediately cool. Temperature on the hot holding display was turned on and increased. Ice bath was prepared for the containers for pupusas. A separate ice bath, outside of the steam table basin, was prepared for the cooked PHF at the cook line.
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, linens: Proper storage and use
Inspector’s notes
Observed to-go containers used as scoops for cooked proteins at the cook line. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source