Follow-Up Inspection
Jul 14, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 14, 2026 · Original Source
Santa Clara County, CA
La Benedicion
1712 S Winchester Bl
Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspectionsFollow-Up Inspection
Jul 9, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Prep line cooler's ambient temperature measured at 53F. [CA]: All cooling equipment shall be able to cold hold Potentially Hazardous Food at 41F or below at all times. Discontinue use of unit until it is properly working. 2. Located in the back outside area of the facility, unapproved stock pot burner connected to a propane tank was being used to cook soup. Unapproved Pizza oven and two ovens stored outside of the facility (to the side of the dining area). [CA]: All equipment shall be approved, installed properly, & meet applicable standards. note: employee decided to voluntarily discard soup.
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
*MAJOR* Ensalada placed on top of prep line cooler measured at 67F, placed out approximately 30 minutes prior to measurement. *MINOR* Within the prep line cooler, sausage measured at 46F, fried bananas measured between 43F - 44F, and raw shell eggs measured at 46F. All food taken from walk in cooler and placed into the unit approximately 30 minutes prior to measurement. Ambient temperature of unit measured at 53F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: All food items relocated to walk in 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, Jul 9, 2026 · Original Source
Follow-Up Inspection
Jul 1, 2026
Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked chicken left on prep counter measured at 120F less than 2 hours ago. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Reheated to at least 165F for 15 seconds. Discussed placing cooked food on flat top grill to be properly hot held at 135F or above at all times.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Standing mixer remains to be stored outside. [CA]: All equipment shall be stored within the approved and fully enclosed facility or completely removed.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line cooler's ambient temperature measured at 45F. [CA]: Cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. Discontinue use of unit for Potentially Hazardous Food (PHFs) if unable to properly cold hold PHFs at 41F or below. [SA]: Owner called technician to schedule repair of unit.
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, Jul 1, 2026 · Original Source
Routine Inspection
Jun 23, 2026
Conditional Pass
14 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* 1. Display case's ambient temperature measured at 50F. 2. Prep line cooler's ambient temperature measured between 45F - 53F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. Discontinue use of units until it is properly working. 3. Scotch brite sponge being used for animal lard. [CA]: Use food grade utensils or equipment only. 4. Leaking observed in front walk in cooler and front display case. [CA]: Repair units and remove leak. All units shall be maintained 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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* No testing method for Chlorine sanitizer. [CA]: Provide a testing method (ie Chlorine test strips) for measuring sanitizer level.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Back storage area does not have approved cove base/floor and area is being used to preparation area. [CA]: Discontinue open food preparation at back storage area. Provide plans to Specialist via email regarding installation of approved floor/cove base.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Front doors propped open throughout inspection. [CA]: Facility shall be fully enclosed. Open food and beverage cups stored on prep line cooler and in back walk in cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. No food safety manager certificate provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training card not observed on site at the 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.
More about paperwork, training, or posting issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Equipment improperly stored outside/back area: -prep table with knives -steam table -burner stockpot -standing mixer -Makeshift barbecue grill stored outside. Used on Sunday's only. No partition or separation observed from the public. Unit observed easily accessible. Pots and metal containers stored in back shed area. [CA]: Equipment shall not be stored outside of facility and in unapproved back shed area. All equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. REMOVE ALL EQUIPMENT BY COMPLY BY DATE.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
*REPEAT VIOLATION* Within the prep line cooler, raw pork and raw egg stored on shelving above ready to eat food such as salad with cut tomatoes and bananas. [CA]: Properly store raw food items beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Dust buildup on front walk in cooler fans. [CA]: Remove dust buildup.
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 K48Other
Official wording
Plan review
Inspector’s notes
*REPEAT VIOLATION* 1. Facility is using ovens for cooking bread. Oven not under any type of ventilation hood. Oven not approved for use. Staining observed on walls and ceiling. 2. Pizza oven used to cook pizza stored outside/back area. Pizza oven is not approved. [CA]: CEASE AND DESIST USE OF OVENS. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements [SA]: Ovens impounded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the back walk in cooler, tamales completely wrapped in foil measured between 45F - 46F. Cooked 2 days prior to inspection. Note: all other food items in walk in cooler measured at 41F or below. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [CA]: Tamales voluntarily 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.
More about food kept at an unsafe temperatureminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple open bags of food in the dry storage area. 2. Containers of food stored on the floor in the walk in coolers. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Active eating observed in prep area. No direct contamination observed. [CA]: Employees shall not eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
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 issuescriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Knife soiled with raw animal product placed on prep table of prep line cooler. Specialist instructed staff to ware-wash and sanitize knife but knife was only rinsed in the 3 comp sink without properly being ware-washed and sanitized. [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]: Staff instructed to set up 3 comp sink with 100 ppm of Chlorine and to properly ware-wash and sanitize knife. Prep table of prep line cooler was instructed to sanitize.
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
*REPEAT VIOLATION* 1. Multiple Potentially Hazardous Food in prep line cooler measured above 41F; food items taken from walk in cooler and placed into the unit for approximately 3 hours prior to measurement. Ambient temperature measured between 45F - 53F. 2. In the display case, flan, lemon flan (with dairy), and poste (with dairy) measured at 49F, 59F, and 50F respectively, made and placed into the unit yesterday. Ambient temperature measured at 50F. 3. Raw pork on prep counter at back prep area measured at 53F. Placed out approximately 30 minutes prior to measurement. No active preparation observed. 4. Rice in rice cooker measured at 84F, cooked 2.5 hours ago. Rice cooker observed unplugged. 5. Animal fat (lard) measured at 80F. 6. Cooked pork at cook line measured between 116F - 132F; cooked and placed out approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [COS/SA]: 1. All food items relocated to walk in cooler to cool down. 2. Food items voluntarily discarded. 3. Placed in walk in cooler to cool down. 4. Rice cooker plugged back in to reheat rice to at least 165F. 5. Voluntarily discarded. 6. Placed on flat top grill to be reheated to at least 165F.
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, Jun 23, 2026 · Original Source
Follow-Up Inspection
Jan 9, 2026
Pass
1 recorded violation
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the only hand wash station at cook line, the hand soap dispenser was providing hand sanitizer. PIC stated hand sanitizer was mistakenly placed in the soap dispenser. [CA]: Hand wash stations shall equipped with hand soap and single use towels within approved dispensers. [COS]: PIC provided hand soap within the dispenser.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jan 9, 2026 · Original Source
Routine Inspection
Jan 7, 2026
Conditional Pass
14 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
No food safety manager certificate provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site 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 issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Multiple open bags of food in the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash station did not have single use towels and hand soap. [CA]: Hand wash stations shall be equipped with hand soap and single use towels stored in an approved and permanently installed dispensers at all times. [SA]: Pump hand soap provided at hand sink. Single use towels provided in the dispenser.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
No testing method for Chlorine sanitizer. [CA]: Provide a testing method (ie Chlorine test strips) for measuring sanitizer level.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Unused and nonfunctional equipment stored at the back of facility. [CA]: Remove unused and nonfunctional equipment.
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 K48Other
Official wording
Plan review
Inspector’s notes
Facility is using ovens for cooking bread such as ham and cheese bread. Oven not under any type of ventilation hood. Oven not approved for use. [CA]: CEASE AND DESIST USE OF OVEN. Remove oven from premises OR obtain approval from DEH Plan Check for use. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. At the cook line, beef soup measured at 119F and mashed potatoes measured at 89F. Both dishes were cooked and left out approximately 1 hour prior to measurement per Cook. 2. In the hot box, par cooked ham and cheese bread measured at 89F and placed in the unit approximately 10 minutes prior to measurement per PIC. 3. Leche flan in display case measured at 51F. Flan placed in unit 2 days prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Beef soup reheated to at least 165F. Bread removed from the hot box and cooked in the oven. Flan voluntarily discarded via trash. [SA]: Mashed potatoes time marked to be discarded on the 4th hour after it was removed from temperature control. note: ham and cheese cooked in the oven for this last time and further use of oven is not permitted.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
*REPEAR VIOLATION* Raw food items stored on shelving above ready to eat food in both walk in coolers. [CA]: Properly store raw food items beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Display case's ambient temperature measured at 50F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food at 41F or below. 2. Handle-less scoops are used for scooping rice and ice. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands at prep sink. [CA]: Employees shall wash hands at designated hand sink stations.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of grease on the baffle filters of ventilation hood and on floor next to deep fryer. [CA]: Routinely clean non food contact surfaces and routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and 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 problemsminorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility is operating with an expired health permit. [CA]: Facility shall not operate without a valid health permit. [COS]: Permit was paid during inspection. Proof of payment provided. Receipt#: 3913296578
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
No probe thermometer provided for measuring internal temperature of food. [CA]: Provide a probe thermometer for measuring internal temperature of 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 issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Hand sink was not draining in the beginning of inspection. [CA]: Hand sink's plumbing system shall be operable at all times. [COS]: Owner repaired hand sink's plumbing system and observed to be properly draining.
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 record from Santa Clara County Department of Environmental Health, Jan 7, 2026 · Original Source
Routine Inspection
Jan 6, 2025
Pass
10 recorded violations
minorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee actively eating at the prep area with personal plated food placed on prep line top. No direct contamination observed. [CA]: Employees shall only eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result. [COS]: Employee relocated personal food out of food prep area.
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 issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Uncovered mashed potatoes in the walk in cooler. [CA]: Unpackaged food shall be protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers. 2. Multiple open bags of food in the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 3. Multiple food containers stored directly on the floor in the back walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw chicken stored above ready to eat food in the walk in cooler 1. [CA]: Properly store raw meat beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Unlabeled compostres. [CA]: All prepackaged food items shall be properly labeled. Label information shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor. (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act (Section 403(Q)(3)–(5) (21 U.S.C. Sec. 343(q)(3)–(5), incl.)), nutrition labeling as specified in 21 C.F.R. 101-Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Restroom door is not self-closing. [CA]: Restroom door shall be self-closing.
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
Food handlers not provided. [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 issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Method to test sanitizer solution for ware-washing not provided. Facility uses Chlorine and Quat Ammonium as sanitizer. [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.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Mold-like debris observed on empanadas inside the walk in cooler by the reach in door. [CA]: Food shall be maintained in good condition at all times. [COS]: Owner voluntarily discarded empanadas.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Soiled wet wiping cloths stored on prep line top without being placed back into the sanitizer bucket in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine of 200 PPM of Quat Ammonium when not actively being used.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Unapproved bowls used as scoops. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
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, Jan 6, 2025 · Original Source