Routine Inspection
Mar 24, 2026
10 recorded violations
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. At the indoor and outdoor bars, under counter dish machines were dispensing 0 ppm of Chlorine sanitizer. No active ware washing observed. Indoor dish machine was connected to an empty Chlorine bottle. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Assess/repair/adjust units as needed. Discontinue use of units until it is properly functioning. [SA]: Kitchen dish machines available. Technician was called during inspection. 2. *REPEAT VIOLATION* Washed and wet containers stacked on top of each other near ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
In the indoor bar area, hand sink (right side) did not have soap in the dispenser. Bar was closed at the time of inspection. [CA]: All hand sinks shall be provided with hand soap within the dispenser.
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 wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Under the 3 comp sink, FRP wall in poor repair and has a large gap. 2. Near the Type 2 hood, one ceiling panel was missing. [CA]: Floors, walls, and ceilings shall maintained in good condition. Repair noted areas.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Leak observed underneath 3 comp sink at ware-wash area. [CA]: Remove leak and maintain plumbing in good condition.
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.
More about water, plumbing, or sewage problemsOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Several small flies observed at both indoor and outdoor bars. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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 hot and cold holding temperatures
Inspector’s notes
MAJOR: 1. Within the hotbox next to tortilla chips at cook line, ribs measured between 124F - 132F and grilled onion measured at 58F. Chef stated food items were placed in the unit approximately less than 30 minutes prior to measurement. 2. Next to flat top grill grilled pepper measured at 82F, item placed out approximately 10 minutes prior to measurement per Chef. 3. In the indoor bar cooler (left side), liquid egg in carton measured at 45F. Chef does not know how long liquid egg has been in the unit. Unit observed propped open. Ambient temp measured between 45F - 50F. MINOR: 4. In the walk in cooler, several food items such as frijoles, salsa, and pico de gallo measured at 46F, 46F, 45F respectively. Ambient temperature of unit measured at 45F - 47F. Chef mentioned it's due to constant opening and closing during rush hour. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above. [COS]: 1. ribs and grilled onion reheated to at least 165F. 2. grilled pepper reheated to at least 165F to be hot held at 135F on flat top grill. 3. Liquid egg voluntarily discarded via trash. [SA]: 4. Walk in cooler thermostat adjusted and observed to have cooled down to 39F.
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
Hot and cold water available
Inspector’s notes
Maximum water temperature at 3 comp sink at ware-wash area measured at 115F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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.
More about water, plumbing, or sewage problemsOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
*REPEAT VIOLATION* 1. At the steam table on the right side of cookline near the masa station, scoop handles observed in direct contact with food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up). 2. Knife stored in crevice between prep line coolers at cook line. [CA]: Discontinue storage of knife in between storage.
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
Plan review
Inspector’s notes
1. New tortilla machine installed under Type 2 hood. Manager stated unit was installed no more than 6 months ago. [CA]: Provide proof of submission to DEH Plan Check for the equipment OR remove equipment and re-install previously approved equipment under Type 2 hood. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. 2. Final inspection for SR0879469 has not been completed. [CA]: Obtain final inspection for SR0879469 from DEH Plan Check. Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Walk in cooler's ambient temperature measured between 45F - 47F. Chef mentioned it's due to constant opening and closing during rush hour. 2. Bar cooler at indoor bar's ambient temperature measured between 45F - 50F. Right side door observed propped open and in disrepair. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: 1. Walk in cooler's ambient temperature was adjusted to 39F. [SA]: Other bar coolers can be used.
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, Mar 24, 2026 · Original Source