Follow-Up Inspection
Feb 2, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 2, 2026 · Original Source
Santa Clara County, CA
La Plaza Market - Taqueria
3065 Mckee Rd
Last inspected Feb 2, 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
4 inspectionsFollow-Up Inspection
Jan 28, 2026
Conditional Pass
3 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cooked birria has temperature of 47F; birria is close to walk-in cooler door. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] An ice paddle was used to bring down temperature to 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.
More about food kept at an unsafe temperaturecriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
1. MAJOR - REPEAT VIOLATION Measured cooked rice in separate plastic bags with knot between 79F - 84F inside the walk-in cooler ; per PIC rice was cooked and cooled more than 3 hours ago. [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] rice was voluntarily discarded, see VC&D. - Discussed with manager and staff to not cool rice inside plastic bags, cool in large tub without lid inside walk-in cooler. 2. MINOR Cooked beans cooling inside tall plastic container with lid inside the walk-in cooler for 1 hour; temperature of beans 97F - 101F. [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 cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Bean container was relocated to food prep sink in an ice bath to 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.
More about food kept at an unsafe temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
REPEAT VIOLATION 0.0 ppm quaternary ammonium measured at 3 comp sink during active ware washing. Sanitizer chemical hose not working at time of inspection. [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 manually added quat sanitizer in 3rd basin and measured 200 ppm quat.
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 record from Santa Clara County Department of Environmental Health, Jan 28, 2026 · Original Source
Routine Inspection
Jan 23, 2026
Conditional Pass
9 recorded violations
minorCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
REPEAT VIOLATION No time stamp/ mark observed for pork meat on vertical broiler. Per PIC, meat has been on vertical broiler for about 3 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] 4 hour mark expired, PIC discarded meat during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
MAJOR 1. Observed employee wash large pot at the 3 comp sink with soap and water only. Employee skipped sanitizing step and placed pot to dry. [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] Specialist intervened, provided education and observed employee sanitize pot. MINOR 2. Observed knives with food residue stored in clean knife holder. Knives not being used at time of inspection. [CA] Wash, rinse and sanitize knives after use and store when clean. [SA] Knives were relocated to 3 comp sink. 3. Observed food stains and residue on cutting boards; cutting boards not being used at time of inspection. [CA] Wash, rinse and sanitize cutting boards after use and maintain clean when not in use.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee working with raw chicken took off gloves and proceeded to place new clean gloves on. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Specialist intervened and directed employee to wash hands at hand sink.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Prepackaged raw chicken is stored directly on top of prepackaged beef inside the grocery store walk-in cooler. [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. [COS] Raw chicken was relocated to the bottom shelf.
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
MAJOR 1. Cooked beans cooling on drain board of food prep sink in deep plastic 18 qt. container; beans measured 94-F - 116F cooling for more than 2 hours. Separate metal medium sized container of refried beans cooling for more than 2 hours; measured beans at 75F; container covered with aluminum foil. [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] see VC & D report Discussed approved cooling procedures. MINOR 2. About 2 lbs of cooked rice are stored in a plastic bag with knot; rice measured betwen 140F - 156F. Per cook, rice was made about 1.5 hour ago. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow 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. [COS] Rice was removed from bags, moved in a wide tub and placed in an ice bath. Discontinue storing hot rice in plastic bags, cool first.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Observed employee eating in food prep area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. [COS] Employee stopped eating in 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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Styrofoam cup is used to scoop chicken seasoning from container. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. Refrigerated top well is not working, has ambient of 75F. [CA] Repair unit and ensure it is capable of maintaining PHFs at 41F or below. Use 4 hour rule as alternative.
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
Several PHFs measured between 56F - 64F at top well. Per PIC, foods were placed in unit about 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Foods shall be discarded in 3 hours (time stamp created during inspection).
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food handlers unable to answer correctly multiple PBIs or demonstrate food safety knowledge practices. Observed food handler card for both employees. [CA] Food safety certified person shall re-train employees about food safety knowledge relative to their tasks.
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 record from Santa Clara County Department of Environmental Health, Jan 23, 2026 · Original Source
Routine Inspection
Dec 3, 2025
Pass
3 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoops are stored in container with stagnant water, water measures 82F. [CA] Utensils shall be stored in a container of water at 135°F or above.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
No time stamp observed for meat on vertical broiler. Per manager, meat was placed on vertical broiler about 3 hours ago. Meat measured between 92F - 125F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Provide a time stamp for meat and discard in 1 hour.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Only 1 food handler card is provided for an employee. [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 record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source