FOLLOW UP INSPECTION FROM 8-5-26 IN WHICH THE FACILITY WAS CLOSED DUE TO NON PAYMENT OF THE ENVIRONMENTAL HEALTH PERMIT. THE PERMIT FEES WERE PAID. OK TO OPERATE
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 8-5-26 IN WHICH THE FACILITY WAS CLOSED DUE TO NON PAYMENT OF THE ENVIRONMENTAL HEALTH PERMIT. THE PERMIT FEES WERE PAID. OK TO OPERATE
FOLLOW-UP INSPECTION
FOLLOW UP INSPECTION FROM 8-3-26 IN WHICH THE FOLLOWING MAJOR VIOLATIONS WERE FOUND: MISSING PAPER TOWELS AT THE ONLY HAND WASH SINK IN THE KITCHEN. FOUND THE BEANS AT 100F AT THE HOT HOLDING UNIT. FINDINGS: BOTH VIOLATIONS WERE CORRECTED. THE FACILITY IS NOW CLOSED AS THE PERMIT HAS EXPIRED AND THE AMOUNT OF $2281.00 IS HAS NOT BEEN PAID. THE 48 HR NOTICE WAS PROVIDED ON 8-3-26. A COPY OF THE INVOICE WAS PROVIDED.
ROUTINE INSPECTION
MISSING PAPER TOWELS AT THE ONLY HAND WASH SINK IN THE KITCHEN. [CA] PROVIDE PAPER TOWELS AND SOAP AT ALL TIMES. COS
FOUND ONE FLY IN THE DRY STORAGE ROOM. [CA] ELIMINATE ALL FLY PRESENCE.
THE SPRAY BOTTLE IN THE KITCHEN BY THE 3 COMPARTMENT SINK DOES NOT HAVE A LABEL. [CA] PROVIDE LABEL.
FOUND THE MULTIPLE ELECTRIC OUTLET WITHOUT A COVER BY THE KITCHEN ENTRANCE ON THE RIGHT LOWER WALL.[CA] PROVIDE COVER.
FOUND A LEAK AT THE 3 COMPARTMENT SINK. [CA] REPAIR THE LEAK.
FOUND TWO CELL PHONES STORED ON THE FOOD PREP TABLE IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD CONTACT SURFACES. COS THE BACK DOOR BY THE RESTROOM IS OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN. FOUND THE MOP STORED INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND UNUSED EQUIPMENT (ICE MACHINE) IN THE BACK OF THE BUILDING, OUTSIDE. [CA] THE PREMISES OF A FOOD FACILITY SHALL BE FREE OF LITTER AND ITEMS THAT ARE UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE FACILITY, SUCH AS EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
FOUND THE HOT WATER AT THE 3 COMPARTMENT SINK AT 113F. [CA] PROVIDE HOT WATER AT 120F MINIMUM.
MISSING A PROBE TYPE THERMOMETER TO MEASURE THE INTERNAL TEMPERATURE OF THE FOOD. [CA] PROVIDE THERMOMETER.
FOUND THE WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
REPEAT VIOLATION MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] WITHIN 2 WEEKS, PROVIDE THE FOOD SAFETY CERTIFICATE AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES.
FOUND THE BEANS AT 100F AT THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F MINIMUM. SA; REHEAT TO 165F THEN HOT HOLD AT 135F. NOTE THE FOOD HAD BEEN IN THE UNIT FOR ABOUT 2 HRS, PER OPERATOR.
FACILITY DOES NOT HAVE A VALID PERMIT TO OPERATE. [CA] A FOOD FACILITY SHALL NOT BE OPEN FOR BUSINESS WITHOUT A VALID HEALTH PERMIT. PLEASE REMIT ANNUAL PERMIT FEE TO THIS OFFICE WITHIN 48 HRS.
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE SIGN.
FOUND A HOLE ON THE WALL TO THE RIGHT OF THE ENTRANCE TO THE KITCHEN. FOUND THE PAINT CHIPPING OFF BY THE SCREEN DOOR IN THE BACK. [CA] SEAL HOLES AND REPAIR WALLS
ROUTINE INSPECTION
Food safety certificate is not provided; per owner last manager left about 2 months ago. 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. Obtain certificate within 60 days.
Water temperature at 3 comp sink is 115F and 113F at food prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Observed cardboard boxes piling in the back, 2 freezer chests (no food storage), crates and misc items in the outside rear of facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Aluminum lining observed on shelves. [CA] Discontinue the use of aluminum to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Beans in the steam table measure between 112F - 113F; per owner they were made about 1.5 hour ago. Cheese and pico de gallo are above 41F inside the top well. Per owner lid is kept open; observed pico de gallo container double stacked (with empty container). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Specialist directed owner to reheat beans to 165F and increase steam table temperature.
Observed about 2 household flies in facility. [CA] Remove flies using an approved pest control method; cover foods to protect from contamination.
Observed fish in vacuum packaging thawing inside upright 2 door refrigeration unit. [CA] Vent fish packaging when removing from freezer to prevent bacteria from growing. [COS] Packaging was opened.
Water accumulation observed in beer chest freezer. Per staff water is from condensate. [CA] Repair unit.
ROUTINE INSPECTION
Reviewed warewash with PIC. PIC contact Estefani for spanish translation.
Water temperature measured at 116F (max). [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Missing chlorine test strip. Facility only has quaternary ammonia test strip. Facility uses bleach to sanitize dishes. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Wiping cloths near stove were not stored in sanitizer solution [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw beef and octopus were stored on top of clean drinking glasses and a bucket of ice in reach-in freezer. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Probe thermometer is not available to measure internal food temperature. [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.
Food safety manager certificate not available to review at the time of inspection. Reviewed food safety handler card. [CA] 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 containers of beans on steam table measured at 108F- 110F. Per PIC, food was cooked at 10:30am and left at hot holding unit. Steam table was not turned on. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans reheated to 200F and placed at stove for hot holding until steam table is ready for hot holding.
Missing floor cove base in dry storage area (with cans and spices). Standing water accumulated in the broken floor tile. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.