Routine Inspection
May 26, 2026
4 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
2 Food handler cards are expired. [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 wording
Proper cooling methods
Inspector’s notes
Cooked beef bones measured to be 118F at cooling rack in back room next to coolers. Per operator beef bones were cooked about 1.5 hours prior. [CA] Ensure PHFs can cool from 135F to 70F within the first two hours of cooling. Keep PHFs in small units to more effectively cool PHFs. [COS] Per employee beef was is placed in upright freezer after a few hours on rack and cold enough to move. Employee immediately split tray into 2 portions and moved both portions into top of reach in freezer to continue 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 wording
Food contact surfaces clean, sanitized
Inspector’s notes
Sanitizer compartment with containers soaking measured to have 0ppm chlorine. [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] Chlorine was added to 3-comparment sink until 100ppm was reached.
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
Proper hot and cold holding temperatures
Inspector’s notes
1)Prep cooler across from cookline measured to have: -Rice at 46F -Chicken at 44F -Shredded chicken at 47F -Pulled pork at 47F -Shredded cheese at 47F -Sour cream at 48F Per employee cooler was stocked today within the last 3 hours around opening at 9:00AM and rice was made today and pulled around 8:00AM to cool. [CA] PHFs shall be kept at 41F and below for cold holding. [COS] Operator moved all PHFs below in reach portion of prep cooler moved to other prep cooler and other upright coolers. PHFs in reach in portion of cooler was put into ice bath to keep cold. 2) Refried beans measured to be 146F internally and 130F externally at edge of pan. [CA] Stir refried beans to ensure beans are reaheated and kept hot evenly. [COS] After stirring the bean meausured to be 139F
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, May 26, 2026 · Original Source