Routine Inspection
Oct 29, 2025
4 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured sanitizer at wall mounted dispenser at 0 ppm quat ammonium. Water temperature for dispenser is above 120F. [CA] Ensure sanitizer is a minimum of 200 ppm quaternary ammonium. Follow manufacturer instructions and maintain sanitizer temperature at 70F or below for accurate testing results.
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
No rodents, insects, birds, or animals
Inspector’s notes
Several fruit flies noted in back kitchen near the hand sink and mop sink. [CA] Eliminate the fruit flies. Contact your pest control service. Recommend to install a self containing fly entrapment device and located on wall above mop sink. EMAIL PEST CONTROL REPORT TO aleli.crutchfield@deh.sccgov.org
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.
More about signs of rodents or insectsOfficial wording
Proper cooling methods
Inspector’s notes
Chicken in a covered container measured between 58-62F in 2 door unit back kitchen and finished cooking this morning roughly around 7am. Measured 3 full covered containers of carnitas measured between 70-81F inside reach in unit next to back office. Per employee carnitas was finished cooking around 11am today. A blast chiller is used to cool food down. [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] Food was discarded in trash due to improper cooling. Cooling handout provided- post on wall.
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: Approved, in good repair, adequate capacity
Inspector’s notes
It appears that the thermometer probe for the blast chiller is not working accurately. The blast chiller thermometer probe measured carnitas at 35F (digital display). Temperature measured by inspector observed between 70-81F. Cold air can be felt when unit is turned on. [CA] Equipment shall be functional and operable. Repair/replace the unit/and or thermometer probe for the bast chiller. Cool food using shallow containers and ice baths and refrigeration until unit is repaired. CONTACT THIS INSPECTOR ONCE UNIT IS REPAIRED, EMAIL SERVICE REPAIR REPORT aleli.crutchfield@deh.sccgov.org
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 record from Santa Clara County Department of Environmental Health, Oct 29, 2025 · Original Source