Routine Inspection
Apr 6, 2026
3 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cauliflower, potatoes, asparagus, tamales and enchiladas measured at 114 F to 124 F within the self service hot bar. PIC stated that the items were placed on the line greater than 4 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit measuring below 135 F were voluntarily discarded. Facility intends to implement TPHC going forward for items. Submit TPHC procedures to inspector for review and approval.
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
Proper cooling methods
Inspector’s notes
Measured cartinas at 90 F to 100 F within covered pans within the walk in refrigerator. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. 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. [COS] Pork uncovered and placed on a rack to allow for rapid 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 temperatureOfficial wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate not available at the time of inspection. [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 record from Santa Clara County Department of Environmental Health, Apr 6, 2026 · Original Source