Carnitas in the steam table measured at 100F and beef birria in the steam table measured at 110F. Per cook, they were placed there 2 hours and 1.5 hours prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Manager discarded the carnitas due to quality issues and had the beef birria reheated to 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.
Water at the restroom handwash sink measured at a maximum of 82F.
[CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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.
Quaternary ammonia solution in the three compartment sink measured at 100 ppm. No active warewashing was taking place.
[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 remade the solution and it measured at 200 ppm.
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.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The waste drain pipe of the three compartment sink is leaking.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 30, 2026 · Original Source
Follow-Up Inspection
Aug 15, 2025
Pass
1 recorded violation
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Facility has repaired cove base at the cook line but lacks a 3/8" radius.
[CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, cans, cartons, sacks, or other original shipping containers.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 15, 2025 · Original Source
Routine Inspection
Aug 13, 2025
Closed
The health department recorded a closure at this inspection.
7 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer solution at the three compartment sink was measured at 0 PPM while actively warewashing. Per staff, they use quaternary ammonia as a 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.
[COS] Sanitizer solution concentration was adjusted and dishes were 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.
1. The corner paneling of the cookline wall is not flush.
2. The bottom of the stainless steel paneling where it meets the tile cove base is in disrepair.
[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
3. The floor and wall of the cookline area has an accumulation of grease and food debris.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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.
The handwash sink does not drain and will overflow.
[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.
Note: A plumber arrived onsite to fix the drain.
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.
The only handwash station in the facility is inoperable due to the sink not draining.
[CA] All food facilities shall provide an operable handwashing station.
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.
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Several of the exhaust hood filters are in disrepair.
[CA] Ventilation hood filters shall be maintained clean and good repair.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Repeat Violation: There is a leak at the three compartment sink faucet.
[CA] Repair plumbing fixture and maintain in clean and good repair.
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.
1. Observed Vermin: Documented in the following areas:
- An adult cockroach was found on a piece of meat on the floor under the cookline equipment.
- Several live cockroaches were found on a sticky trap under the prep table to the left of the cookline equipment.
- Numerous live cockroaches of all life stages were found behind the stainless steel paneling of the cookline equipment on the right near the switches for the hood.
- A live adult cockroach on a sticky trap and one outside of the sticky trap were found on top of the light switch.
- A dead cockroach was found floating in the wastewater of the only handwash station.
- A dead cockroach was found on top of the microwave.
- A sticky trap full of cockroaches was found behind the microwave.
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: Yes
4. Notification: The person in charge during inspection, [Name], has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
2. Second Repeat Violation: Several flies were observed in the back kitchen area and food service areas.
[CA] Ensure to maintain the facility free of animals, pests, and 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.