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Show interactive mapFollow up inspection for follow up inspection conducted on 11/29/2025 regarding the following violation: -K09 Proper cooling methods Specialist observations: -K09 Proper cooling methods: CORRECTED This is the facility's second follow up inspection and this follow up inspection will be charged a fee of $298 per hour.
FOLLOW-UP INSPECTION
Follow up inspection for follow up inspection conducted on 11/29/2025 regarding the following violation: -K09 Proper cooling methods Specialist observations: -K09 Proper cooling methods: CORRECTED This is the facility's second follow up inspection and this follow up inspection will be charged a fee of $298 per hour.
FOLLOW-UP INSPECTION
Follow up inspection for routine inspection conducted on 11/18/2025 regarding the following violations: -K07 Proper hot and cold holding temperatures -K09 Proper cooling methods Specialist observations: -K07 Proper hot and cold holding temperatures: CORRECTED -K09 Proper cooling methods: not corrected Follow up inspection to verify compliance for Proper Cooling Methods to be conducted on 11/24/2025. This is the facility's first follow up inspection. Subsequent follow-up inspections will be charged a fee of $298 per hour.
In the walk in cooler, frijoles stored in a deep plastic bin measured between 42F - 48F and salsa verde in metal pot measured between 41F- 45F in the middle portion of the food. Both food items were cooked last night per Owner. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: PHFs were voluntarily discarded.
ROUTINE INSPECTION
A follow up inspection will be conducted by 11/21/2025 to verify compliance. The first follow up inspection is free of charge, any and all subsequent follow up inspections shall be charged at the approved hourly rate of $298/hr, minimum of one hour. Note: facility began operating approximately 2 weeks prior to inspection. Discussed that food safety manager certificate is only valid for one location.
In the walk in cooler, multiple food items are stored on the floor. At the kitchen, container of homemade salsa was stored on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
At the hand wash station near steam table, single use towel dispenser was not dispensing single use towels. [CA]: Single use towel dispenser shall be operable at all times. [COS]: Owner repaired dispenser.
1. At the right side of steam table meant for cold holding, homemade salsas measured between 46F - 52F. Owner stated it's supposed to be stored in ice but no ice was observed in the unit. Owner stated homemade salsas were placed in the unit approximately 40 minutes prior to measurement. 2. Frijoles on stove top measured at 110F. Owner stated frijoles was reheated approximately 40 minutes prior to measurement and then heat was removed after frijoles boiled. [CA]: Potentially Hazardous Food shall be cold held at 41F or below and hot held at 135F or above at all times. [COS/SA]: 1. Salsas were submerged in ice bath. 2. Frijoles was reheated to at least 165F.
In the walk in cooler, pozole soup in deep metal pot and rice in deep plastic bin measured at 61F. Per Owner, food items were cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Food items were VCD.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.