ROUTINE INSPECTION
NEW FACILITY NAME: Mi Tierra Taqueria NEW OWNER: Alqamiz Inc The applicant has completed the application for an Environmental Health Permit The permit category for this facility is FP11. An invoice for the permit fee in the amount of $1,580.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 7/1/25 - 6/30/26. This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 6/13/25.* Plan check consultation is available Monday - Friday from 7:30am - 10:00am in person or by phone at 408/918-3400. *All other food employees must have valid food handler cards within 30 days from hire date.
4 reported violations
- K36: Equipment, utensils, linens: Proper storage and use
1. Found a bowl/cup used to dispense bulk condiments in back prep area. [CA] Provide scoops with handles. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Found cloth linen used to cover food items in 2 door cold top (middle section). [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 3. Found knives stored between side of prep table and wall. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
- K43: Toilet facilities: properly constructed, supplied, cleaned
Found toilet tissue stored outside of mounted dispenser in employee restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
- K34: Warewash facilities: installed/maintained; test strips
Lacking chlorine test strips to test concentration of sanitizer. [CA] Provide test strips.
- K07: Proper hot and cold holding temperaturesCritical
1. Measured chicken tenders holding between 119F - 134F in warmer display case. 2. Measured container of chorizo holding at 119F in hot inserts. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F.