Routine Inspection
Apr 20, 2026
5 recorded violations
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility could not provide a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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
Proper cooling methods
Inspector’s notes
*REPEAT VIOLATION* Salsa measured 119F while maintained in a stock pot on a stool at the entrance to the kitchen area. Per staff, it had been cooked between 1 and 2 hours prior, and they had not begun cooling it in an ice bath yet. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Salsa was placed into an ice bath in one of the preparation sinks and rapidly stirred. Salsa remeasured 63F.
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
Proper hot and cold holding temperatures
Inspector’s notes
Pickled pork leg and carrots/grilled onions in vinegar measured 72F while maintained in a large, plastic container on a shelving unit directly behind the front service counter. Per the manager, it had been left out in ambient since last night. *Note: Facility pickles under refrigeration. Manager states that the usual policy is to take the pickled pork out for use, and then immediately relocate back into refrigeration. If facility wishes to pickle (i.e. use acidification) for the purpose of rendering a food non-potentially hazardous (i.e. at room temperature), facility shall apply for a variance or HACCP issued by the California Department of Public Health. Raw shell eggs measured 66F while maintained in a plastic container at the cook-line. Per staff, they had been taken out of refrigeration approximately 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, of at 135F or above to prevent the growth of bacteria. [COS] Pickled pork leg and vegetables were voluntarily discarded. Raw shell eggs relocated to the prep cooler at the cook-line.
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
Employee observed moving a trash can (thereby contacting the insides/outsides with gloved hands), then picked up a knife and attempted to begin chopping lemons before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed 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
Time as a public health control; procedures & records
Inspector’s notes
Facility is properly following time as a public health control (4-hour rule) procedures for tacos and carnitas maintained under heat lamps at the front service counter. However, written procedures for TPHC could not be provided. [CA] Provide written procedures when utilizing time as a public health control (TPHC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Apr 20, 2026 · Original Source