Routine Inspection
Feb 3, 2026
7 recorded violations
Official wording
Proper cooling methods
Inspector’s notes
1. At back prep area, rice in deep metal pan measured between 109F - 120F. Per employees, rice was cooked approximately 3 hours prior to measurement. 2. In the walk in cooler, beef in deep metal pan measured at 94F. Employees stated it was cooked approximately 4 hours prior to measurement. 3. In the walk in cooler, chicken in deep metal pan measured at 67F - 75F and was cooked approximately 6 hours prior to measurement. [CA]: 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 [COS]: PHFs were VCD.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION* Pressurized cylinder behind ice machine not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
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 wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* One food handler training is 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
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple open bags of food at 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. 2. Raw adobada stored directly on the floor in walk in freezer. No direct contamination. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*REPEAT VIOLATION* Gas stock pot range observed outside of hood. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood. If gas stock pot is unable to fit under the hood, it shall be removed. Continued non-compliance can lead to enforcement.
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.
More about building upkeep issuesOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
*REPEAT VIOLATION* Chlorine solution in sanitizer bucket above trash bin measured greater than 200 ppm. [CA]: Chlorine solution in sanitizer buckets shall be maintained at 100 ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
1. Employee washed hands at 3 comp sink. [CA]: Employee shall wash hands at designated hand sink. [COS]: Specialist instructed employee to wash hands at designated hand sink. 2. Another employee was handling raw adobada, removed gloves, and donned on new gloves without hand washing prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to remove gloves and to wash hands at designated 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 3, 2026 · Original Source