Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspections
Routine Inspection
Dec 2, 2025
Pass
5 recorded violations
criticalCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
Several bags in walk in freezer had dates that were greater on the 48 hour time period per 48 hour operating procedures previously agreed upon by this department. [CA] Facility must comply with requirements for 48 hour ROP, all items must be marked with the date and time of packaging. All items must be used or discarded within 48 hours. [COS] Items were VC&D.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
REPEAT VIOLATION: Sausages and chicharones in cold holding insert measured 44F. Per PIC, they are placed in the unit when facility opens, less than 30 minutes prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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.
Observed ROP packages thawing in standing water. [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.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food manager certification was not available at 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.
Official record from Santa Clara County Department of Environmental Health, Dec 2, 2025 · Original Source
Routine Inspection
Jan 13, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: Measured the following PHFs holding between 50F - 63F in 3 door cold top for less than 4 hours: chicaronnes, sliced beef, red sausage and black sausage. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to walk-in-cooler.
Minor: Measured a container of cooked potatoes holding at 46F in 3 door cold top for less than 4 hours. [CA] Maintain all cold PHFs held at or below 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.
Official record from Santa Clara County Department of Environmental Health, Jan 13, 2025 · Original Source
Follow-Up Inspection
Nov 14, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 14, 2024 · Original Source
Follow-Up Inspection
Nov 12, 2024
Conditional Pass
2 recorded violations
minorCode K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
REPEAT VIOLATION: Observed food items in walk in freezer in reduced oxygen packaging. Per the date on the containers, they were packaged on 11/11/2024. [CA] A food facility that packages potentially hazardous food using a reduced-oxygen packaging method must operate under a HACCP plan which has been approved by the California Department of Public Health. See 114419 (b)(2) for exemption.
Food facilities may engage in the following only pursuant to a HACCP plan that has been approved by the California Department of Public Health:
1. Using acidification or water activity to prevent the growth of Clostridium botulinum.
2. Packaging potentially hazardous food using a reduced-oxygen packaging method as specified in Section 114057.1.
ROP activities at food facility do not require a HACCP plan if ALL the conditions below are satisfied:
-The food is labeled with the production time and date.
-The food is held at 41oF or lower during refrigeration storage.
-The food is removed from its package in the food facility within 48 hours after packaging.
*When facility is using ROP for storing and removing PHF from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit standard operating procedures (SOP) to CPD.
[COS] Bags were cut open.
If reduced oxygen packaging bags have an OTR of 10,000, HACCP and SOP are not required.
PIC completed standard operating procedures for review, PIC will submit SOPs to district staff. Discontinue ROP procedures until approval is obtained by DEH.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Chicharones and sausage in preparation unit measured in the temperature danger zone. Per PIC, they had been placed into preparation unit one hour prior to temperature measurement. Ambient air of preparation unit measured 41F. [CA] Maintain PHF at 41F or below or 135F or above. [SA] Items left in preparation unit at 3pm will be discarded.
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.
Official record from Santa Clara County Department of Environmental Health, Nov 12, 2024 · Original Source
Routine Inspection
Nov 7, 2024
Conditional Pass
10 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed black mold like substance on the interior panels of the ice machine in contact with water and ice. [CA] Clean and sanitize ice machine and maintain in good condition. [COS] Ice was removed from machine and discarded. Machine was cleaned and sanitized.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certification and food handler cards were not available at 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.
Food handler cards were not available at time of inspection. [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.
Shredded cheese in cold holding insert measured 51F. Per PIC, it was brought out from the walk in fridge one hour prior to temperature measurement. Bag was placed in insert and went 6-8inches above the fill line. [CA] Maintain PHF at 41F or below or 135F or above. Ensure that cold holding inserts are filled to the fill line. [COS] Cheese removed from cold holding insert and placed into under counter refrigeration.
Chicharones and sausage in cold holding insert measured 54F and 47F respectively. Per PIC, they were placed into the unit 1 hour prior from the walk in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items placed on four hour time mark to be discarded at 3pm.
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.
Oberseved chicken cooling on counter in covered container and measured 130F to 137F. Per PIC, it was cooked 30 minutes prior to temperature measurement.
[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.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Empanada machine inside facility does not have sanitation certification. Also observed a hoursehold freezer on front counter of facility that states for household use, did not observe sanitation certification. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide sanitation certification specifications to district staff by 11/12/2024 or remove item from facility.
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.
Observed flies in back preparation area. [CA] Maintain facility free of vermin.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed bowls used to scoop cooked rice, also observed bowls used in bulk storage containers. [CA] Provide food grade scoops and store the scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.
Upon arrival to facility, there was no designated person in charge. Employee at front counter called manager and did not allow inspector in until manager provided approval. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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.
Observed raw shelled eggs stored above ready to eat foods, fruits and vegetables. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed multiple cooked items in walk in fridge and freezer that were packed using reduced oxygen packaging. Per PIC, they were all packaged yesterday morning or last night. Did not observe a vacuum sealer on site. Per PIC, it was removed during previous inspection and is brought in to be used when needed. [CA] A food facility that packages potentially hazardous food using a reduced-oxygen packaging method must operate under a HACCP plan which has been approved by the California Department of Public Health. See 114419 (b)(2) for exemption.
Food facilities may engage in the following only pursuant to a HACCP plan that has been approved by the California Department of Public Health:
1. Using acidification or water activity to prevent the growth of Clostridium botulinum.
2. Packaging potentially hazardous food using a reduced-oxygen packaging method as specified in Section 114057.1.
ROP activities at food facility do not require a HACCP plan if ALL the conditions below are satisfied:
-The food is labeled with the production time and date.
-The food is held at 41oF or lower during refrigeration storage.
-The food is removed from its package in the food facility within 48 hours after packaging.
*When facility is using ROP for storing and removing PHF from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit standard operating procedures (SOP) to CPD.
[COS] Per PIC, the bags were prepared the previous day, some in the morning and some in the evening. All bags were cut open.
If reduced oxygen packaging bags have an OTR of 10,000, HACCP and SOP are not required.
In plain English
An issue that does not fit the common categories. Check the official wording for details.