Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
10 inspections
Follow-Up Inspection
Jul 16, 2026
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Repeat Violation: Large hole in ceiling above water heater.
2. Large hole on the pillar in front of the cookline, behind the 2 door upright freezer.
3. The cove base tiles are in disrepair under the three compartment sink where the glue trap with the dead cockroaches is.
4. Floor tiles are broken near the grease trap.
[CA] Maintain floors, walls, and ceilings of the facility clean and in good repair.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine solution at the 3 compartment sink measured at 200 ppm.
[CA] Maintain the chlorine solution when manually sanitizing 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.
Repeat Violation: Dishwasher measured at 0 ppm when actively warewashing.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Facility lacks shell stock tags for oysters in the walk in cooler.
[CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
[COS] Oysters were VC&D.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Dead cockroaches were observed:
- Dead German cockroaches were also observed on the dishwasher.
- A dead nymph was observed on the floor under the dishwasher.
[CA] Clean and sanitize area of dead cockroaches or old droppings. Provide pest control as necessary.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 16, 2026 · Original Source
Routine Inspection
Jul 9, 2026
Conditional Pass
17 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wet cloth towel was found stored on the prep counter.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
Repeat Violation: Both of the restrooms lack self closing doors.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non-ANSI microwave.
Facility has a non-ANSI upright freezer.
[CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Repeat Violation: Facility lacks a Food Safety Certified individual.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Repeat Violation: Food handler cards for staff are unavailable for review.
[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.
A plastic water bottle was in the ice machine basin.
[CA] Employee shall not store personal beverage in consumable ice.
[COS] Staff removed the water bottle.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Repeat Violation: No paper towels and hand soap available at the only kitchen hand wash sink.
[CA] Ensure paper towels and hand soap are available at all times.
[COS] Operator provided hand soap and paper towels. Batteries were replaced in the automatic paper towel 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.
Broths in large pots were found cooling on a prep counter.
[CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
[COS] Pots were moved to the prep sink and placed into ice baths. EH inspector monitored cool down process, broths reached 70F within 1.5 hours.
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.
Facility lacks a probe type thermometer.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Dead cockroaches were observed:
- Found a dead oriental cockroach on the floor near the pillar across the cookline upon entering the facility.
- Also observed a glue trap with 2 dead Oriental Cockroaches and numerous dead German cockroaches.
- Dead German cockroaches were also observed on the dishwasher.
[CA] Clean and sanitize area of dead cockroaches or old droppings. Provide pest control as necessary.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
1. Facility lacks shell stock tags for oysters in the walk in cooler.
[CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
[COS] Oysters were impounded.
2. Shell stock tags are not stored in an approved manner as they are not in chronological order.
[CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Handle to ice scooper in the ice machine and ice chest were in direct contact with the ice meant for consumption.
[CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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.
1. Repeat Violation: Large hole in ceiling above water heater.
2. Large hole on the pillar in front of the cookline, behind the 2 door upright freezer.
3. The cove base tiles are in disrepair under the three compartment sink where the glue trap with the dead cockroaches is.
4. Floor tiles are broken near the grease trap.
[CA] Maintain floors, walls, and ceilings of the facility clean and in good repair.
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.
Hands clean, properly washed; gloves used properly
Inspector’s notes
Staff were observed cutting raw chicken, placing it on the grill, then with the same gloves continue to use the squeeze bottles, open the prep cooler, and attempt to prep al pastor meat.
[CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.
[COS] EH inspector instructed staff to stop, wash their hands, sanitize the affected surfaces, wash hands again, and don new gloves prior to switching tasks. Educated staff and operators on using tongs, spoons, or other implements to prevent direct contact between hands and raw foods.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility's chlorine test strips are expired.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
The fan guards in the walk in cooler are dusty.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Repeat Violation: The side door that exits to parking lot has a gap greater than 1/4 inch.
[CA] Eliminate gaps greater than 1/4 inch to prevent the entrance and harborage of vermin.
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.
1. Staff were observed skipping sanitizing step when manually warewashing.
[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
2. Dishwasher measured at 0 ppm when actively warewashing.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[COS] A chlorine solution was made at the three compartment sink to sanitize dishes.
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.
Official record from Santa Clara County Department of Environmental Health, Jul 9, 2026 · Original Source
Follow-Up Inspection
Aug 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 19, 2025 · Original Source
Routine Inspection
Aug 11, 2025
Closed
The health department recorded a closure at this inspection.
9 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the walk in cooler, the following potentially hazardous foods measured between 60-63F.
-raw chorizo
-beef birria
-cooked white rice
-cooked noodles
-raw shell eggs
-refried beans
Per food employee, ambient temperature in walk in cooler has been more than 41F for two days.
[CA] Potentially hazardous foods shall be held cold at 41°F or below.
[COS] All food items were voluntarily discarded.
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.
Health permit expired on 7/31/25.
[CA] Our records indicate this facility is operating without a valid permit. Your balance due is $ $1,580.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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.
1) No paper towels and hand soap available at kitchen hand wash sink. Paper towel dispenser is stocked but inoperable.
[CA] Ensure paper towels and hand soap are available at all times.
[COS] Operator provided hand soap and paper towels.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety manager certificate not available for review. Employee food handler certificates not available for review.
[CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are readily available for review at all times.
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.
1. Observed Vermin: Documented in the following areas:
-One live American cockroach observed in mens restroom, operator abated live cockroach.
-Multiple dead cockroaches observed on floor next to front beverage display cooler (next to handwash sink, in between wall and cooler)
-Multiple dead cockroaches observed on top of warewash machine
2. Photographs: Taken for documentation purposes.
3. Supervisor Notified: [Priscilla Mark].
4. Notification: The person in charge during inspection, [Enrique Gil], has been informed that the facility must close immediately.
[CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Requirements Before Reopening:
1. Email the signed and completed Reopening Checklist to the assigned inspector.
2. Submit a copy of the pest control report from a licensed provider.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Large hole in ceiling above water heater.
2) The side door that exits to parking lot has a gap greater than 1/4 inch.
[CA] Eliminate gaps greater than 1/4 inch to prevent the entrance and harborage of vermin.
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.
In the 2 comp prep sink, raw shrimp observed thawing at room temperature.
[CA] Frozen potentially hazardous food shall only be thawed in one of the following ways:
1) under refrigeration that maintains the food temperature at 41°F or below
2) completely submerged under potable running water for a period not to exceed two hours at a water
temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the
sink drain
3) in a microwave oven if immediately followed by immediate preparation
4) as part of a cooking process
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.
Accumulation of liquid observed on walk in cooler floor.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) Ambient temperature of walk in cooler measured 63F. Multiple potentially hazardous foods stored in unit.
2) Ambient temperature of Sun Ice 2 door prep cooler measured 65F. No potentially hazardous foods stored in unit.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Note: Operator stated that both refrigeration units will be serviced on 8/13/25.
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.
Official record from Santa Clara County Department of Environmental Health, Aug 11, 2025 · Original Source
Routine Inspection
May 21, 2025
Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One live cockroach was observed on wall directly above the two-compartment food preparation sink. One dead cockroach was observed on top of the mechanical dish machine. One dead cockroach was observed on the floor underneath the three-compartment sink.
Manager stated that facility is treated once per month, with the last service conducted on 5/13/2025. Pest control reports were provided for review. Per reports, numerous action items were recommended with activity observed.
No other activity was observed during time of investigation.
[CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food.
- Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows.
- Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.)
- Eliminate food and water sources inside and outside the facility.
- Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).
- Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal).
[COS] Owner abated live and dead cockroaches.
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.
Official record from Santa Clara County Department of Environmental Health, May 21, 2025 · Original Source
Routine Inspection
Apr 23, 2025
Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Repeat Violation: Two live adult cockroaches were observed in the kitchen area. One on the ceiling near the ligh bulb casing and the other near a conduit pipe. A dead cockroach was found behind a poster on the wall. No other evidence of cockroaches observed.
[CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies.
[COS] PIC eliminated both cockroaches and discarded the dead body on the wall.
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.
Official record from Santa Clara County Department of Environmental Health, Apr 23, 2025 · Original Source
Follow-Up Inspection
Mar 12, 2025
Pass
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Two live cockroaches were observed in the kitchen. Several dead cockroaches with oothecas were observed inside tvs.
[CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies.
[COS] The live roaches were eliminated immediately. The tvs were uninstalled and discarded to remove the oothecas from the 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.
Official record from Santa Clara County Department of Environmental Health, Mar 12, 2025 · Original Source
Follow-Up Inspection
Mar 11, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed live cockroaches of all life stages. Two adult cockroaches were found in the dining area. In the kitchen area nymphs were found on the plastic shelving unit, under stainless steel prep tables, and under the microwave. An adolsecent cockroach was found in the drainboard of the dishwasher. Dead adult cockoraches were observed on the floor behind the range under the exhaust hood.
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
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.
Official record from Santa Clara County Department of Environmental Health, Mar 11, 2025 · Original Source
Follow-Up Inspection
Mar 7, 2025
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed live cockroaches of all life stages on conduit pipes near the prep tables, on gaskets of the undercounter cooler, on the back side of the two door upright freezer. Dead cockroaches were observed inside the two door upright freezer behind the ice machine, and by the water heater.
[CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies.
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.
1. Both of the restrooms lack self closing doors.
[CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
2. The restroom has toilet paper sitting above the dispenser and not installed inside the dispenser.
[CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
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.
1. REPEAT VIOLATION: Major Violation: Live cockroaches of all life stages were observed on/under prep tables, prep coolers, walls, and throughout the facility.
[CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
2. REPEAT VIOLATION: Minor Violation: Several small flies were observed throughout the facility.
[CA] Ensure to maintain the facility free of animals, pests, and vermin.
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.
1. Live cockroaches were observed on a tortilla holding tray (brown container with lid).
[CA] Ensure to maintain the food contact surfaces of equipment clean and free of contamination.
[COS] The tortilla holder was sent to the washed.
2. Chlorine at the diswasher was measured at 0 PPM during active ware washing.
[CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
[SA] The three compartment sink was set up to manually warewash.
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.
Warewash facilities: installed/maintained; test strips
Inspector’s notes
1. Facility lacks the testing materials for their choice of sanitizer, chlorine.
[CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
2. Facility lacks the plugs to fill the basins of the three compartment sink.
[CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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.
In the kitchen area, at the prep cooler, sliced tomatoes and other PHFs were measured at 67°F. Per PIC, they were sliced about 3 hours prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] PIC agreed to discard items after 4 hours of removal from temperature control.
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.
Facility lacks a probe type thermometer to measure the temperature of cooked foods.
[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
The exit door to the parking lot has a gap greater than 1/4".
[CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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.
Compliance with shell stock tags, condition, display
Inspector’s notes
Facility does not have tags for the last 90 days.
[CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
1. The floors and walls of the facility have an accumulation of grease and grime.
2. The floor of the walk in cooler has a grey/black fuzzy organic material growing on the floor.
3. Coving along the walk in cooler is in disrepair.
[CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
4. Numerous small holes were observed on walls of the kitchen area.
[CA] Ensure to seal the holes to prevent entrance and harborage of vermin.
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.
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Facility lacks a Food Safety Certificate available upon request.
[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
2. Facility lacks food handler cards for staff.
[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.
1. Major Violation: In the bar area, at the only hand sink, no soap was available.
2. Major Violation: In the kitchen area, at the only hand sink, no soap or paper towels were available.
3. Major Violation: In the men's restroom, at the only hand sink, no soap or paper towels were available.
4. Major Violation: In the kitchen area, at the only hand sink, the hand sink was obstructed by a mop bucket and several boxes.
5. Minor Violation: In the women's restroom, at the only hand sink, soap and paper towels were not available in their dispensers.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Hand wash stations shall be fully stocked with warm water, soap, and paper towels in their dispensers.
[SA] Staff provided pump bottles of soap in the kitchen and rolls of paper towels in the restroom.
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.
Toxic substances properly identified, stored, used
Inspector’s notes
Observed household pesticide sprayer stored above the ice machine.
[CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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.
Facility offers for sale raw or undercooked food items (shrimp and fish ceviceh and aguachiles) without a consumer advisory and disclosure.
[CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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.
The sides of equipment and the exhaust filters of the hood have an accumulation of grease.
[CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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.
1. Major Violation: In the kitchen area, at the mop sink, the sink was not draining.
2. Major Violation: In the kitchen area, at the grease trap, it appeared to be leaking liquid and releasing an offensive odor. The floor had a layer of water near the dishwasher.
[CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
3. In the walk in cooler, an accumulation of liquid was observed on the floor. The liquid waste line could not be found.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. The prep cooler holding the sliced tomatoes and other vegetables is in disrepair.
2. The upright cooler near the walk in cooler is in disrepair.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace the equipment.
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.