Santa Clara County, CA

Tacos Al Carbon B&G Inc.

Name: Tacos Al Carbon B&G Inc.
Address: 1733 Story Rd, Santa Clara County, CA

1733 Story Rd

Last inspected May 20, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

May 20, 2026

Pass

6 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack Safe Serve Certification. [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 issues

criticalCode K16Other

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

Missing shellstock tags and lack chronological order. [CA] Shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Hood ventilation filters has a gap. [CA] All hood ventilation filters shall be in place and in good repair. [SA] Rearrange filters to eliminate gap.

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 issues

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

A tray of citrus was stored above consumable ice. [CA] Consumable ice can't be used to store food for cooling. [COS] PIC discard the ice and refill it will clean ice.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Chlorine sanitizer was measured 25ppm at the kitchen dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Cardboard in use to line shelving in the walk in freezer. [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. Ice scoop was left on ice and handle was touching ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

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 issues

Official record from Santa Clara County Department of Environmental Health, May 20, 2026 · Original Source

Routine Inspection

Jan 13, 2026

Pass

8 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Several knives are stored between two prep tables in the front cook-line area; 3 knives area stored between the bar dish machine and hand sink in the bar. [CA] Properly store utensils and equipment in a clean and sanitary manner. Discontinue storing knives between equipment to prevent cross 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 issues

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety certificate and food handler cards for some employees are not provided. [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. [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. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

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 issues

minorCode K16Other

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

Shellstock is present, shellstock tags are not attached to the container they are received until empty but tags are available onsite. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] Tag was placed with container.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

1 dead cockroach observed on sticky trap in bar; no evidence of live cockroach activity observed in facility. [CA] Remove dead cockroach and clean and sanitizer area. Continue with professional pest control service to monitor for vermin.

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 insects

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Several broken/missing floor tiles observed throughout kitchen. [CA] Repair tiles. 2. Grease accumulation observed on floor under cook-line.

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 problems

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw chicken and raw fish are stored on shelf above whole lemons and oranges. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Raw chicken and raw fish were relocated below the produce.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Kitchen and bar dish machine measured 0.0 ppm chlorine; 2 cycles ran each. PIC called technician during inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Sanitize at 3 comp sink using 100 ppm chlorine.

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 problems

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Dust accumulation observed on walk-in cooler fans. [CA] Maintain fan covers clean to prevent contamination of food.

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 problems

Official record from Santa Clara County Department of Environmental Health, Jan 13, 2026 · Original Source

Routine Inspection

Feb 11, 2025

Pass

7 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Emptied paper towel dispenser at hand wash sink. A roll of paper towel is placed on top of dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee put roll of paper towel into the dispenser.

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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

1 out of 3 employee working has food handler card. Food safety manager certificate is not 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. 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 issues

minorCode K16Other

Official wording

Compliance with shell stock tags, condition, display

Inspector’s notes

No shell tags for December and January. Last tag was dated on Nov 29 2024 harvest date. Current box of oyster has oyster tag. [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 finding

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Container of raw chicken is placed on top of box of orange in walk-in fridge. Container of raw beef placed on top of vegetable in walk-in fridge. Container of raw bacon placed on top of raw onion in counter fridge across cook line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Test strip is wet and unable to use to test chlorine concentration for dishmachine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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 problems

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

0ppm chlorine at dishmachine final rinse. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] 3 compartment sink set up with chlorine 100ppm.

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 problems

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

No hot water at female restroom left hand side sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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 problems

Official record from Santa Clara County Department of Environmental Health, Feb 11, 2025 · Original Source