Routine Inspection
Feb 21, 2025
3 recorded violations
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink was blocked with equipment. Soap dispenser immediately adjacent to sink was empty; soap dispenser above the 3 comp sink (approx 3 ft from handwash was full). No paper towel dispenser (roll of paper towels in a crate on the floor). [CA] Ensure handwash sink is clear and accessible at all times. Ensure soap and paper towel dispensers are installed and stocked at all times.
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 separated and protected
Inspector’s notes
No sneeze guard protecting taquitos and hot dogs on the roller warmers. Per PIC, the machine used to have a sneeze guard. [CA] Install appropriate sneeze guard.
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
Observed potentially hazardous food that measured in the temperature danger zone located on the roller warmers (taquitos 118F-124F). Per PIC, the taquitos were put on the rollers at 12. [CA] Ensure PHFs are properly reheated to 135F or above (for commercially packaged products) and are hot held at 135F or above. [COS] PIC had staff discard 6 taquitos.
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 record from Santa Clara County Department of Environmental Health, Feb 21, 2025 · Original Source