JUANCHO PARRILLA

The back premises of the facility have an unused oven in the back premises, charcoal, ashes, and a steam table/griddle. [CA] The premises of each food facility shall be kept clean and free of litter and rubbish. Remove items from premises within 48 hours.

1. There is a hole in the wall of the closet facing the storage room. [CA] Keep floors, walls, and ceilings of the facility clean and in good repair. Correct within 48 hours. 2. Facility was to install cove base in the restrooms by 8/8/2026 and has failed to do so. [CA] Ensure to install an approved cove base. Submit the material selected to district specialist at Alexander.Alfaro@deh.sccgov.org within 48 hours.

1. A few old dead cockroaches on a sticky trap in the expo room near the bar. 2. Old rodent droppings in the water heater closet. Notes: Per Juan, they have a pest control guy, but no documentation was able to be produced. No other evidence of vermin observed. [CA] Clean and sanitize affected areas of old droppings and dead cockroaches. Provide a pest control report for treatment and verification of complete abatement of a previous rodent and cockroach infestation within 24 hours. Ensure the pest control company is licensed to operate in the state of California.

Faciltiy lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to measure the applicable sanitization method.

The urinals in the men's restroom are not flushing. [CA] Toilet facilities shall be maintained clean, sanitary and in good repair. Repair the urinals and ensure they are functioning properly.

1. The FRP near the cook line is in disrepair. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. Repair the FRP. 2. The existing restrooms have top set rubber cove base. [CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. Submit to plan check within 30 days.

Raw shelled eggs were found stored over cilantro in the walk in cooler. [CA] All food shall be separated and protected from contamination. A proper refrigeration storage sticker was provided onsite.

Household insecticide was observed in the facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Facility has a non-ANSI upright freezer, counter deep fryer, and microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Facility is storing food and food related equipment in the two back rooms that were restrooms. They have had the sinks and toilet removed.

Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler.

There are numerous old pieces of equipment in the back premises. [CA] The premises of each food facility shall be kept clean and free of litter and rubbish.

Onions were found to be spoiled and harboring flies. [CA] Moldy food shall be removed immediately from use.

1. Flies were found present in the facility. 2. Dead cockroaches were found near the lockers. [CA] Keep the facility free of animals, pests, and vermin. Remove and sanitize affected area of dead cockroaches.

The men's restroom lacks a handwash reminder sign. [CA] Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom

Pork was found being thawed in the back alley on a prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Facility has changed ownerships. The environmental health permit is non-transferable. Per Juan, they have been operating the kitchen for about a month and a half. [CA] Submit a Facility Evaluation application within 48 hours. A 25% late penalty will be applicable A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.

Tomato chunky salsa was measured at 64F in an undercounter cooler. Per PIC, it was made 5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Salsa was discarded.

Facility has converted the bathroom in the back to dry storage, taking out the handwash station and toilet. [CA] Reinstall the toilet and handwash lavatory.

1. Staff were observed skipping the sanitizing step of warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] EH Inspector educated staff on proper wasrewash technique and aided setting up a chlorine solution of 100 ppm. Dishes were sanitized for a minimum of 30 seconds in the chlorine solution. 2. The interior of the ice machine has biological growth accumulation. [CA] Clean and sanitize the ice machine.

There is an accumulation of grease and grime on the walls and floors throughout the facility. [CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair.

1. The prep sink is being used as a handwash station and lacks a drainboard or adjacent prep table. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. The food preparation sink shall have a drainboard or an adjacent prep table that is at least 18x18 inches. 2. A two door undercounter cooler is not maintaining PHfs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

1. Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks drain plugs to fill the basins of the warewash sink. Paper towels and plastic were found being used. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Flies are present in the facility. [CA] Maintain the facility free of animals, pests, and vermin.

Beans were found cooling in a sealed container in the walk in cooler and measured between 90-100F at 6 pm. Per PIC, they had started cooling at 1:00 pm. [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] Beans were discarded.

Facility lacks a food safety certificate. [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.

1 compartment sink is directly plumbed and without drainboard or table. [CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.” Food preparation sink shall be indirectly plumbed.

Raw beef was stored on top of vegetable in walk-in fridge. [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. [COS] PIC relocate items.

Yellow liquid spray bottle is not labeled. Per PIC, liquid is detergent. [CA] Chemicals once removed from original container shall be labeled with common name. [COS] PIC labeled spray bottle.

Goose neck faucet is not operating at 3 compartment sink. Only sprayer is operating. [CA] Repair 3 compartment sink to ensure hot and cold water supply for both goose neck faucet and sprayer.

Missing thermometer in counter fridges in kitchen. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Missing stoppers for 3 compartment sinks. PIC used plastic wraps as stopper. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Food items were stored on the floor in walk-in freezer. A bucket of cooked pork were stored on the floor at cookline. A bag of raw onion were stored on the floor at the back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.

Broken fridge door gasket at beverage sliding door fridge in the front. [CA] repair gasket.

Debris and grease built up throughout kitchen area. Pills and personal items (jackets, phone, purse) observed in kitchen near food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 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.

Cold water temperature measured at 93F at 3 compartment sink. Observed employee defrosting chicken with 98F water. (See thawing violation). Employee unable to turned off hot water knob. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

Heavy dust built up on fans actively in used in kitchen. [CA] Clean and maintain fans.

2 pots of cooked beans in walk-in fridge measured between 46F-50F. Per PIC, beans were cooked last night and cool in walk-in fridge. [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] PIC VC&D beans

Hand wash station was blocked by a bowl. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC relocated bowl and put to 3 compartment sink for warewash.

Prepackaged baked items at cashier area do not have proper label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Several bottles of chemical (Graffiti removal, ant killer spray bottle) were placed near food contact surfaces. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Raw chicken thawing at 98F warm water in 3 compartment sink. [CA] Water temperature shall be under 70°F while thawing food. A bucket of marinated raw chicken was placed on shelf outside walk-in fridge. Per employee, defrosting chicken for tomorrow use. Internal temperature measured at 37F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Employee relocated chicken to walk-in fridge.

Missing probe thermometer to measured internal temperature of food item. [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.