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Show interactive mapThis was a follow-up to the 05/06/2025 routine inspection. The major violations were observed to be in compliance as follows: 1) Sausage in the prep insert measured 41F. 2) No adulteration/contamination of food was observed. 3) Observed bottles of bleach next to the 3-compartment sink. The yellow placard was replaced with a green placard.
FOLLOW-UP INSPECTION
This was a follow-up to the 05/06/2025 routine inspection. The major violations were observed to be in compliance as follows: 1) Sausage in the prep insert measured 41F. 2) No adulteration/contamination of food was observed. 3) Observed bottles of bleach next to the 3-compartment sink. The yellow placard was replaced with a green placard.
ROUTINE INSPECTION
Observed flies inside facility. Observed flies on traps throughout and dried rodent droppings by the water heater. [CA] Food facility shall be kept free of vermin. Clean and sanitize areas with evidence of vermin.
Heavy accumulation of food debris/dust/dirt on doors of preparation unit, in between cold holding inserts, on shelving units throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed heavy accumulation of food debris on the walls throughout the preparation areas. [CA] Regularly clean walls and maintain free of food debris. Observed displaced ceiling panels and hole in ceiling above bench. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Facility did not have sanitizer for equipment on site. [CA] Ensure that sanitizer is available on site at all times during operation. [COS] Owner came and provided bleach. Observed cleaned equipment with food debris still on it. [CA] Clean and sanitize equipment thoroughly and remove food debris.
Observed large black fly on beef sausage in cold holding insert. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Sausage was voluntarily discarded by PIC.
Observed employee wash hands while wearing gloves. [CA] Remove gloves and wash hands before placing new gloves. Discontinue washing hands while wearing gloves.
Sausage in cold holding insert measured 59F. Per PIC, it was placed into preparation unit 3.5 hours prior to temperature measurement. [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC voluntarily discarded sausage.
Front door to the front of facility is left open during operation. [CA] Keep front door closed at all times to prevent the entrance and harborage of vermin.
FOLLOW-UP INSPECTION
This is a follow up inspection to the complaint investigation/limited inspection conducted on 10/21/2024.
ROUTINE INSPECTION
Reference: CO0155575
Chorizo, chicken, ground beef and tomatoes in cold holding inserts in preparation unit measured 50F-53F. Per PIC, they had been in the unit since the previous night. Cold holding inserts were filled several inches above the fill line. [CA] Maintain PHF at 41F or below or 135F or above. [COS] PIC VC&D.
Observed many flies in the preparation areas. [CA] Maintain facility free of flies.
Paper towels and soap were not provided at the only handwash sink in the preparation area. Per PIC, they have been using the preparation sink to wash hands. When water is turned on at hand wash sink, the water spills out from under neath the sink and onto the floor. Per manager on the phone, they have a plumber scheduled to come out today to repair the handwash sink. [CA] Maintain soap and paper towels at handwash sink at all times. Ensure that handwash sink is available for use at all times during operation. [SA] The first compartment of the three compartment sink may be used to wash hands temporarily. If handwash sink is not repaired by 10/23/2024, facility may be subject to closure.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.