Routine Inspection
Aug 14, 2026
7 recorded violations
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Masa, bean paste, and pork paste was measured 65F. It was all prepared around 30 minutes ago. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [SA] Always time mark dough and fillings.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Facility line cardboard under the mat for the food prep table. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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
Proper hot and cold holding temperatures
Inspector’s notes
Only tomatoes inside the food prep table were measured 55F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill freshly prepared food to 41F before placing in inside the food prep table.
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
Expired food handlers 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 issuesOfficial wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloths are in use to line food items. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. [SA] Only use nonabsorbent mat to line tables.
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
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Back door has a gap under the door. There was also a cracked screen in the door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Eliminate a crack screen to prevent vermin entry.
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 wording
Food storage: food storage containers identified
Inspector’s notes
Carton of cabbages were on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Aug 14, 2026 · Original Source