Follow-Up Inspection
May 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 20, 2026 · Original Source
Santa Clara County, CA
Mendoza Taqueria
2100 Story Rd C
Last inspected May 20, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Mendoza Taqueria has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
May 14, 2026
Conditional Pass
12 recorded violations
criticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
MAJOR: 1) Tamales on front counter measured to be 93F - 121F. Per employee tamales were pulled from stove about 2.5 hours and stored on countertop covered with plastic bag. Per operator, they intend to place tamales in cooler to get them cold later. [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] Tamales will be kept until 2:30PM (up to 4 hours) and then discarded if not used. Facility may not cool down these tamales for later use. MINOR: 2) Chicken soup (117F), stock (112F), and tamales (167F) observed to be in large pots in the back of facility. Tamales observed to be covered by plastic bag. Per operator the items were cooked at the following times: -Chicken soup at 1.5 hours prior -Stock at 1.5 hours prior -Tamales at 10 minutes prior. [CA] When cooling keep PHFs uncovered/loosely covered in small containers to rapidly cool PHFs. Facilities may use any combination of cooling methods listed above. [COS]Chicken was removed from soup and placed directly in freezer on tray. Stock and soup were placed into ice bath to rapidly cool down. Tamales were uncovered and will be transfered to tray prior to being placed inside walk in to cooler.
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 temperatureminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Mop sink observed to be used to rinse out bucket to be used for chicken. Per employees they drain food in mop sink the back. [Ca] Discontinue use of outside mop sink for food prep and dishwashing. Use 3-comp sink to prevent any contamination of food. 2) Bowls and cups without handle observed to be used at scoops stored inside bulk dry foods. [CA] Provide scoops with handlles and store scoops such that handles do not make contact with the food.
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 issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) 2 door prep cooler observed to have fraying gasket. [CA] Repair gasket to maintain cooler in good condition. 2) Unfinished wooden table observed next to upright cooler in back area with can opener and tortilla maker attached. Table observed to be stained with food. [COS] Remove unfinished table and ensure equipment is smooth, nonabsorbent, and easily cleanable,
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 issuesminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Thermometer observed to be broken for 2 upright cooler in back area. No thermometer observed in any cooler. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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.
More about equipment or utensil issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Back mop sink missing back flow prevention device. [CA] Provide mop sink back flow prevention device.
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 problemsminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1)Observed numerous chipped floor tiles in the storage room. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 2) Ceilings missing tiles. Observed dust and debris and grease accumulate around ventilation on ceiling. [CA] Clean and maintain ceiling 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.
More about cleaning or sanitizing problemsminorCode K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Back garbage area has unused/broken equipment around area. [CA] Remove clutter.
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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Facility could not provide food handler card upon request. [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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1) Raw chicken measured to be 66F-71F in box on floor. Per operator chicken was delivered less than 1 hour prior. [CA] PHFs shall be kept at 41F and below. Deliveries shall be stored immediately into cooler upon receiving. [COS] Chicken was moved into freezer immediately. MINOR: 2) 2 door upright cooler on the right of back room measured to have: -Ambient temperature at 45F -Egg at 45F -Cooled pork in red sauce at 45F -Cooked mussels at 45F -Cooked shrimp at 45F -Red sauce at 44F [CA] Keep PHFs at 41F and below. [COS] All PHFs were moved out of the cooler and placed into different units.
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 temperatureminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1) Back door observed to be kept open when not in use [CA] Closed back door when not in use.
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 insectsminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Cans of raid observed by upright cooler in the back prep room. [CA]Discontinue use of raid. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 unsafelyminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1) Dead cockroach observed on leg of wooden prep table. Per operator this table is not used frequently. Rodent droppings observed under wooden prep table toward wheel of upright cooler and in corner behind hot water. [CA] Clean and sanitize area of dead cockroaches or old droppings. Recommend increasing pest control services from monthly to twice a month until no more signs of vermin activity observed. 2) Flies observed in back prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit 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.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, May 14, 2026 · Original Source
Routine Inspection
Jan 5, 2026
Pass
8 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand wash station in the kitchen lacked paper towels at the time. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times. [COS] Owner refilled towel dispenser. Paper towels were maintained outside of dispensers at all restroom hand wash stations. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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 problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees' lack food handler cards. [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 issuesminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Accumulation of grease observed on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Observed heavy build up of grease-laden dust on HVAC vents in the storage room. [CA] Clean and maintain vents.
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 issuesminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of mold-like growth observed inside the one-door food preparation refrigerator outside of the walk-in freezer. [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.
More about cleaning or sanitizing problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Container of raw shelled eggs maintained out in ambient temperature at the cook line measured at 49F. Employee stated that the eggs were taken out to prepare an order and has been out for less than 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee returned container of eggs into the upright refrigerator.
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 temperatureminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed employees washing hands at the three-compartment sink. [CA] Utilize sinks for their designated purpose. Hand washing shall be conducted only at the hand wash sink.
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 issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed numerous chipped floor tiles in the storage room. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed numerous containers of soups, sauces, and meats thawing in ambient 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.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Jan 5, 2026 · Original Source
Follow-Up Inspection
Oct 2, 2024
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Sliced tomatoes measured at the food preparation line in an inadeuqate ice bath with ice only touching the bottom of the container. Tomatoes were sliced within the last two hours and measured at 67F. * Discussed with PIC removing non-PHF items from ice bin to provide adequate spacing and/or providing large ice bin. Tamales maintained at the cook line measured at 109F. PIC stated that tamales were steamed approximately two hours prior. * Discussed the usage of time as a public health control for tamales or cooling PHF item to be reheated for immediate service. Numerous PHF items maintained inside the two-door upright refrigerator measured between 43F to 48F. Thermostat above the the refrigerator display a temperature of 56F and was slowing decreasing. Observed employees constantly opening and closing refrigerator to obtain food for preparation. Probe thermometer placed inside the unit initially measured at temperature of 53F, and then eventually 51F after manager had decreased the temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added into ice bath with certain non-PHF items removed. Tamales will be served and subjected to TPHC.
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 temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the two-door upright refrigerator measured initially at 53F and then at 51F after manager decreased the temperature of the unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue storing PHF items inside the refrigerator and continue to monitor unit. Unit may be used to storage PHF items once it is able to maintain PHF at 41F or below. This Division suggests maintaining refrigerator at temperature lower than 40F.
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 2, 2024 · Original Source
Routine Inspection
Sep 30, 2024
Conditional Pass
13 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash station in the men's restroom lacked hand soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Hand soap was provided at hand wash station.
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 problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Heavy accumulation of grime observed on refrigerator door handles. [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.
More about cleaning or sanitizing problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed employee properly conducting ware washing in the approved steps, however, sanitizer concentration measured at 0 PPM. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Chlorine bleach was added to the ware washing basin. Utensils recently removed to air dry were placed back into sanitizing solution.
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 problemsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed to-go cup used as scoop for sauces at the food preparation refrigerator. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Ice scoop maintained inside ice chest with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Only one employee's food handler card was available 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.
More about paperwork, training, or posting issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Bags of cooked rice maintained at the one-door food preparation refrigerator in the storage room measured between 80F to 90F. Manager stated that rice was prepared in the morning at approximately 8:00 to 9:00 AM, was left out to cool in ambient temperature, before being placed inside zip-lock bags and placed in the refrigerator to cool. At time of inspection, rice was been cooling for 4 hours. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F pr below within 2 hours and from 70°F to 41°F or below within an additional 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. Discontinue cooling cooked rice inside closed zip-lock bags. [COS] Bags of rice were VC&D due to improper cooling.
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 temperatureminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Numerous live flies observed throughout the kitchen facility. [CA] Use any and all approved methods to abate live 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.
More about signs of rodents or insectsminorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Current lot of oysters had shellstock tags maintained on shipping box. Manager stated that after shellfish is finished, shellstock tags are discarded. [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.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Container of sliced tomatoes maintained at the food preparation table in an inadequate ice bath measured between 56F to 68F. Ice water observed not in contact with the bottom of the container. Numerous PHF items (raw chicken, cooked chicken, raw shelled eggs, various soups, numerous bags of cheeses, etc.) maintained inside the two-door upright refrigerator in the main kitchen measured between 47F to 55F. Items were either maintained inside the refrigerator or were recently used for preparation. Ambient temperature of the refrigerator measured at 54F via probe thermometer placed inside. Numerous pots of soup maintained below the cook line measured between 100F to 130F and were used for preparation less than one hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added to ice bath to immediately cool tomatoes. All PHF items maintained inside the two-door upright refrigerator were relocated to separate refrigerators to immediately cool. Pots of soup below the cook line were reheated to hot hold.
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 temperaturecriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Kitchen employee observed conducting ware washing and then began food preparation using diced tomatoes with bare hands. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Container of diced tomatoes was VC&D due to contamination. Employee was instructed to wash hands prior to conducting any type of food preparation.
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.
More about food not protected from contaminationcriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Kitchen employee observed conducting ware washing and then began food preparation with bare hands without first washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to wash hands prior to conducting food preparation.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of the two-door upright refrigerator in the main kitchen measured at 54F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner. Temporarily discontinue usage of refrigerator until unit is able to maintain PHF at 41F or below.
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 issuesminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees' half eaten food and beverages observed stored in areas of food storage and food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from food storage, food preparation, and food contact surfaces.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 30, 2024 · Original Source