Routine Inspection
Nov 12, 2025
2 recorded violations
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the 3 door prep unit, measured refried beans, cooked rice, and chile verde between 45F and 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved containers to undercounter refrigeration to facilitate proper holding temperatures.
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
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the bar area, observed a lack of paper towels at the handwash station. Bar area was not open for using during time of inspection. [CA] Ensure paper towels are provided at all handwash stations to allow for proper handwashing. [COS] Operator placed paper towels by the handwash station. Operator to install a paper towel dispenser in the area.
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 record from Santa Clara County Department of Environmental Health, Nov 12, 2025 · Original Source