Routine Inspection
Feb 11, 2026
9 recorded violations
Official wording
Food storage: food storage containers identified
Inspector’s notes
1. Uncovered chips stored underneath cook line shelvings and uncovered chili peppers stored at back prep area without cover/overhead protection. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor 2. Open bags of dry food stored at dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: 1. At the prep line cooler, multiple Potentially Hazardous Food measured between 45F - 56F. Employee stated all food items were placed into the unit approximately 2- 4.5 hours prior to measurement. Ambient temperature of unit measured at 48F. Employee stated thermostat was adjusted to be at higher temperature 4.5 hours prior to measurement. MINOR: 2. At the salsa bar, pico de gallo, cooked vegetables, and orange dairy sauce measured at 48F, 45F, and 49F respectively for approximately 2 hours per PIC. Ambient temperature of unit measured at 29F. Employee stated food may be warm due to heat lamp above food. [CA]: Potentially Hazardous Food (PHF) shall be cold held at 41F or below at all times. [COS]: PHFs that have been out of temperature for more than 4 hours were voluntarily discarded. [SA]: PHFs that were placed in the unit less than 4 hours prior to measurement were relocated to walk in cooler to cool down. Heat lamp turned off. 3. On the flat top grill, pastor measured between 109F - 149F and birria measured between 119F - 145F. Food were cooked approximately 2 hours prior to measurement. Containers observed overfilled. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. Ensure containers are not overfilled. [COS]: Pastor reheated to 185F and birria reheated to 179F.
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
A couple of employees do not have food handler training. [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
*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink basin is partially blocked by strainer. [CA]: Hand sink shall be accessible at all times. [COS]: Employee removed strainer.
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
Food contact surfaces clean, sanitized
Inspector’s notes
*REPEAT VIOLATION* Washed and wet utensils stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands at 3 comp sink. [CA]: Employees shall properly wash hands at designated hand sink.
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, linens: Proper storage and use
Inspector’s notes
Knives improperly stored in crevice between prep line coolers and on water heater. [CA]: Equipment and utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other 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 issuesOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Prep line cooler's ambient temperature measured at 48F. [CA]: Cooling units shall be able to cold hold PHF at 41F or below at all times. [COS]: Thermostat of unit was adjusted and ambient temperature decreased to 39F.
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, Feb 11, 2026 · Original Source