ROUTINE INSPECTION
Grey water observed in mop bucket. [CA] Mop water shall be disposed of in the janitorial sink immediately after mopping.
Mops stored inside janitorial sink basin. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
ROUTINE INSPECTION
Measured pozole in large container that was made yesterday at 52F. [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. Food was discarded in trash. See VC&D form. Observed diced meat in a full container (more than 4 inches) cooling in walk in cooler. [CA] When rapidly cooling food, use shallow pans, with no more than 2 inches for solid food. [COS] Meat was split in 2 containers.
Soiled shelving above top insert at prep unit next to freezer. [CA] Clean the shelves.
Lack of mop hangers above mop sink. [CA] Install mop hangers for soiled mops so that it can properly drain into the mop sink.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Taqueria Los Cunados Mexican Food NEW OWNER: Taqueria Los Cunados Mexican Food Inc. The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP14. An invoice for the permit fee in the amount of $1,723.00 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: 01/01/2025 - 12/31/2025 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 12/11/2024 TPHC procedures updated for holding portioned salsas at greater then 41 F at the preparation line. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
Observed the build-up of mold like materials on the upper panel of the ice machine. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
Observed hold in the wall above the three compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. The storage hooks used to store pots and equipment is in disrepair. [CA] Repair the rack with a durable, smooth, nonabsorbent, and easily cleanable surface.
Observed the use of garbage bags in direct contact with chips in the dry storage area. [CA] Discontinue the use of garbage bags to hold food. Store open bulk foods in approved NSF containers with tight fitting lids.
Salsa at the self service are lacks full protection from the installed sneeze guard. [CA] Install front section of the sneeze guard. Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
ROUTINE INSPECTION
Note: Per owner they are planning to open a corporation for the restaurant. Contact office to request a change of ownership.
1. In the front of house area, at the one door prep cooler, the unit is pooling water on the bottom shelf. [CA] Ensure to maintain all equipment clean and in good repair. 2. In the front of house area, at the prep line, there is a non-ANSI flat griddle. Per PIC they use the flat griddle to keep food items warm for deliveries and to warm up burritos when they have several cold items in them . [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).
On the wall leading to the back of house area, the FRP is starting to peel off. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair the wall to prevent the harborage of vermin.
In the front of house area, the hand wash station ran out of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the dispenser at time of the inspection.
In the walk in cooler, on a speed rack, a tray of Al Pastor meat was found at 51°F. Per PIC the meat is from yesterday. All other PHFs were at 41°F or below or cooling. Ambient air of walk in was measured at 40°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIc discarded the tray of meat. See VC&D report.
REPEAT VIOLATION: Numerous flies were observed in the back of house area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.