Routine Inspection
Sep 21, 2026
12 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
*REPEAT VIOLATION* Observed multiple foods stored on the ground throughout the facility. [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 wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping clothes were observed throughout food prep area on food preparation surfaces and on cooking equipment. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use: For bleach sanitizer buckets, the sanitizer shall be at a concentration of 100 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.
More about cleaning or sanitizing problemsOfficial wording
Food properly labeled and honestly presented
Inspector’s notes
Observed multiple products from "El Mana's Bakery" that were missing the net weight of ingredients. [CA] Food prepackaged in a food facility will have the following label requirements 1) common name of the food (example: "Cookie") 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
*REPEAT VIOLATION* Paper towel dispensers at the hand sink near cash register and near the cook line were empty. The paper towel dispenser near cook line is fixed on the wall that's not easily accessible for employees to refill dispenser or use. [CA] Single-use paper towels shall be provided in dispensers at all times near hand washing sinks. [SA] PIC had paper towels offered adjacent to paper towel dispensers.
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 problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* Observed a fabric cloth covering prepped masa in walk-in cooler. [CA] Discontinue using fabric cloths to cover food in walk-in cooler and throughout facility. Small refrigeration unit (Black & Decker) had an ambient temperature of 51F at time of inspection. Discontinue use of this unit until it's repaired or replaced. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. All utensils and 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
Proper hot and cold holding temperatures
Inspector’s notes
The following were hot holding and cold holding violations found at the time of inspection: 1. Measured tomato based sauces at 51F in a single door black & Decker refrigerator. Per PIC, these sauces were made 1 hour prior to inspection. 2. Fried bananas measured at 120-125F were sitting in the fryer after being cooked about 10-15 minutes prior to temperature measurement. *REPEAT VIOLATION* 3. Cooked beans, raw masa, and cooked cheese/masa mixture measured at 44-68F near the cook line on a preparation table in an ice bath. Per PIC, they had made these items less than 2 hours ago and will be beginning preparation in the next 10-15 minutes. 4. Eggs sitting on preparation table measured at 70F. 5. Measured 3 cakes from a external food vendor on food display at 70F. [CA] Potentially hazardous foods shall be held at 41F or below or 135F and above. [COS] 1. Manager moved sauces to a different refrigeration unit to rapidly cool. 2. Manager had food employee reheat the fried bananas and place them in a hot holding bowl on the stove after being cooked. 3. Manager had placed more ice/water into the shallow pans to rapidly cool. Remeasured the temperature at 43F during diligent preparation at the end of inspection. 4. Manager to move eggs to cooling unit to rapidly cool. 5. PIC voluntary destroyed cake product from vendor.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed food employee wipe her face and proceed to handle equipment without hand washing. No direct contamination of food occurred at time of inspection. [CA] All employees handling foods should wash their hands before handling all foods and wash their hands after wiping their hands on non sanitized surfaces such as their face or body. [COS] Inspector stopped employee before handling food and asked her to wash her hands.
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 problemsOfficial wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Observed a minor faucet leak at hand sink closest to cook line. [CA] Repair plumbing fixture to keep in good repair.
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
Thermometers provided, accurate
Inspector’s notes
Observed all units in the facility lacking thermometers. [CA] A thermometer to measured the temperatures of units shall be provided and correctly located in each 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 issuesOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Fruit flies were present at the time of inspection near the preparation counter. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Discuss options of prevention of fruit flies with your pest-control service.
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
Hot and cold water available
Inspector’s notes
Food prep sink measured at 105-107F. [CA] Hot water shall be provided at food preparation sinks and 3 compartment ware wash sinks at the temperature of at least 120F.
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
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Serving utensil in salad mixture was in contact with food. Additionally, observed multiple cooking utensils in standing water near cook line. [CA] Food serving handles need to be stored in such a way that the handle does not come in direct contact with food to prevent contamination. Equipment currently in use can be stored in the following ways: 1. In food with their hands above the top of the food and the container. 2. In running water 3. In a container of water at 135F or above. 4. At room temperature if the utensil is washed within 4 hours of initial use.
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, Sep 21, 2026 · Original Source