Routine Inspection
Jul 13, 2026
7 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
Containers of salsa stored directly on the floor of the walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Food separated and protected
Inspector’s notes
Raw shell eggs stored above RTE orange sauce within the walk in refrigerator. [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.
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Warewash facilities: installed/maintained; test strips
Inspector’s notes
The three compartment sink lacks plugs/ stoppers for use during manual sanitizing. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. The three compartment sink goose neck faucet does not reach all 3 compartments of the sink. [CA] Provide a longer gooseneck faucet capable to reaching all 3 sink compartments.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed the re-use of white sour cream containers to store cooked chicken, salsas and other items within the walk in refrigerator. [CA] Single use food containers (e.g.sour cream container) shall not be reused to store food. Store bulk foods in approved NSF containers with tight fitting lids.
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.
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Proper hot and cold holding temperatures
Inspector’s notes
Measured fresh salsa at 58 F on top of an ice bath and sour cream at 78 F on the cook line preparation table. Cook stated that the sour cream and salsa was removed from temperature control less than 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sour cream and salsa relocated to the reach in refrigerator to be cooled to and held at 41 F or below. New batch was fully inserted into an ice bath. Recommended TPHC for PHF's stored at room temperature at the cook line. Submit TPHC procedures to this department prior to starting this method.
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
Approved thawing methods used; frozen food
Inspector’s notes
Box of french fries stored at room temperature at the cook line. [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. [COS] French fries relocated to the reach in refrigerator.
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
Proper cooling methods
Inspector’s notes
Measured cheese sauce at 114 F within a large pot on the preparation table. PIC stated that the cheese was removed from the stove 30 min to 1 hour prior. [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] Cheese sauce relocated to small metal containers and placed within the walk in fridge for rapid cooling.
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 13, 2026 · Original Source