Routine Inspection
Mar 24, 2026
5 recorded violations
Official wording
Plan review
Inspector’s notes
*REPEAT VIOLATION* Facility installed a blast chiller last year that is different from the approved blast chiller on plans. On plans, approved blast chiller is DELFIELD, MODEL #: CV15E-2 Blast chiller in facility observed to be by EVERIDGE, MODEL # TR76X34F [CA]: A person proposing to build, remodel a food facility, or add a new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction, remodeling, or equipment addition. Contact DEH via phone call at 408-918-3400, via email at dehplancheck@deh.sccgov.org or visit our website at www.ehinfo.org to obtain plan check requirements. Submit plans to DEH Plan Check or provide proof of plan submittal and approval to Specialist regarding new blast chiller.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food contact surfaces clean, sanitized
Inspector’s notes
Washed and wet containers stacked on top of each other. [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
Hot and cold water available
Inspector’s notes
*REPEAT VIOLATION* No water observed at back prep sink closest to walk in cooler. [CA]: Provide running hot water of at least 120F at all sinks except for hand sinks and cold water at all 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
Proper cooling methods
Inspector’s notes
In the walk in cooler, masa stored within sealed and deep 20 L containers measured between 61F - 63F. Per PIC, it was cooked yesterday, cooled down in the walk in cooler, removed from walk in cooler for active preparation, then finished preparations approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). 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]: Masa voluntarily discarded via trash.
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
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Blast chiller not indirectly plumbed to a floor sink. [CA]: Blast chiller and walk in cooler shall be indirectly plumbed to a floor sink.
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 record from Santa Clara County Department of Environmental Health, Mar 24, 2026 · Original Source