Routine Inspection
Jul 8, 2026
6 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. No food handler cards for staff were available. [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. 2. No food safety certificate was available. [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.
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 issuesOfficial wording
Sewage and wastewater properly disposed
Inspector’s notes
The mop sink was found not draining. [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. [COS] Hector was able to get the mop sink to drain. No issues draining afterwards. Per Hector, there was an event on the weekend across the street and they allowed the mobiles to refill/empty their tanks. (discussed with Hector that the mobiles should be using their approved commissary).
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
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
The men's toilet paper dispenser and one of the women's toilet paper dispenser are missing. [CA] Toilet paper dispenser shall be maintained and in good repair. Replace the toilet paper dispenser.
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
Proper hot and cold holding temperatures
Inspector’s notes
Meats (Al Pastor, Asada, Chicken) were found stored on the range turned off. Per cook, they were cooked about 3.5 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed on TPHC as discarded after 4 hours from cooking. Discussed with Hector about obtaining a steam table to hot hold food items.
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
Their is a non-ANSI chest freezer in the kitchen. [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.
More about equipment or utensil issuesOfficial wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. Floor tiles at the outside bar are in disrepair and broken. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 2. The outside bar is missing overhead covering. Per John, City Fire came by and asked them to remove it. [CA] Ceilings of all rooms where nonprepackaged food is handled 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 8, 2026 · Original Source