Santa Clara County, CA

Tato Street

Name: Tato Street
Address: 177 W Calaveras Bl, Santa Clara County, CA

177 W Calaveras Bl

Last inspected Jun 17, 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

Jun 17, 2026

Pass

6 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. Observed paint peeling off from the FRP panel near the dishwasher machine. [Corrective Action] Maintain wall in good condition. 2. Wall near the pass-thru window observed damaged. [Corrective Action] Maintain wall in good condition. 3. Damaged floor tile observed inside the walk-in cooler and at the outer door of the walk-in cooler. [Corrective Action] Maintain floors in good condition.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer in the dishwasher machine was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer concentration 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 K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Lighting is very dim in the walk-in cooler. [Corrective Action] Ensure there is adequate lighting in the walk-in cooler.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed food stored on the floor in the dry storage room. [Corrective Action] Do not store any foods on the floor.

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

Observed unapproved equipment installed in the facility such as the noodle blanching unit and the 4 burner stove. [Corrective Action] Ensure new cooking equipments are approved by the Plan Check Program at the department before installing. Submit plans to this department within 30 days of this report.

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 K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.

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, Jun 17, 2026 · Original Source

Routine Inspection

Jan 22, 2026

Pass

9 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.

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

Bowl used as a scoop in the ice machine. [Corrective Action] Use a scoop with a handle.

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 K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Observed meat defrosting in the 3 compartment warewash sink. [Corrective Action] The 3 compartment sink is to be used for warewashing. Use the food prep sink when conducting food prep activities.

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

Observed multiple foods in plastic containers and in boxes stored directly on the floor in the walk-in cooler. [Corrective Action] Do not store any foods on the floor. Store foods at least 6 inches above the floor on approved shelving.

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

Observed new Malatang cooler in the kitchen. [Corrective Action] All new equipments must be approved by this department prior to use. Submit plans to the Plan Check Program at this department.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwashing sink in the kitchen becomes intermittently blocked by a sheet pan when employees need to grab food out from the hot holding unit. [Corrective Action] Handwashing sink shall be easily accessible at all times. Re-locate the hot holding unit.

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

Proper hot and cold holding temperatures

Inspector’s notes

1. MAJOR. Sausage in the hot holding unit was measured at 108 degrees Fahrenheit. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] The sausage will be discarded after lunch service. 2. Multiple foods in the Malatang cooler and in the 2 door undercounter cooler was measured at 49 degrees Fahrenheit. [Corrective Action] Maintain cold Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

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 temperature

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Facility lack manager's Food Safety Certification. [Corrective Action] 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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer concentration in the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer concentration 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

Official record from Santa Clara County Department of Environmental Health, Jan 22, 2026 · Original Source

Routine Inspection

Mar 4, 2025

Pass

6 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bulk containers containing white substance in the dry storage room not labeled. [Corrective Action] Label the containers of the contents.

In plain English

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

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1. MAJOR. Quail eggs in the metal container next to the 2 door prep cooler was measured at 87 degrees Fahrenheit. Per employee, the quail eggs are poured out from the cans at 10:30 AM and are boiled with soy sauce and placed into the container. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. [Suitable Alternative] Employee will discard the remaining quail eggs by 2:30 PM. 2. MAJOR. Potato noodles in plastic containers on the metal shelf next to the walk-in cooler were measured at 62 degrees Fahrenheit. Per employee, the noodles are cooling before portioning into smaller containers. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. [Suitable Alternative] Employee will start portioning the noodles into smaller containers. 3. Raw shell eggs were measured at 49 degrees Fahrenheit, pork hock was measured at 49 degrees Fahrenheit, and beef was measured at 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit.

In plain English

More about food kept at an unsafe temperature

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Pink mold like substance observed on the black portion inside the ice machine. The mold was not in direct contact with the ice. [Corrective Action] Ensure ice machine is regularly cleaned and sanitized.

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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

1. Food Safety Certification not available for review. [Corrective Action] 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. 2. Some employees do not have their Food Handler's Card. [Corrective Action] Ensure every employee have their Food Handler's Card.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. Bowl used as a scoop in the ice machine. [Corrective Action] Use a scoop with a handle. 2. Handle of the ice scoop in the ice container at the drinks station observed in direct contact with the ice. [Corrective Action] Store scoop so that handle does not touch ice.