Follow up inspection to the routine inspection conducted on 1/28/26. Observations: -Kitchen hand wash sink has been repaired, cold water is available. -Preparation sink has been repaired, hot water is available. -All refrigeration units have thermometers. -Facility has a metal probe thermometer to measure internal food temperatures.
FOLLOW-UP INSPECTION
Follow up inspection to the routine inspection conducted on 1/28/26. Observations: -Kitchen hand wash sink has been repaired, cold water is available. -Preparation sink has been repaired, hot water is available. -All refrigeration units have thermometers. -Facility has a metal probe thermometer to measure internal food temperatures.
ROUTINE INSPECTION
Lack of plugs/stoppers to fill up the 3 compartment warewashing sink. [CA] Plugs/stoppers shall be available to properly fill up the warewashing sink.
1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [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.
1) No cold water available at kitchen hand wash sink. 2) No hot water available at preparation sink. Hot water handle appears to be damaged. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety manager certificates and food handler certificates are available for review at all times.
At the only hand wash sink in kitchen, water was too hot to wash hands. Cold water handle appears to be stuck. Maximum water temperature measured 125F. [CA] Repair hand wash sink and maintain in good condition. [SA] Employees will use the washing compartment of the 3 composition sink to wash hands until hand wash sink is fully repaired.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: EL PERRI LATIN FOOD NEW OWNER: EL PERRI LATIN FOOD LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP11 . An invoice for the permit fee in the amount of $1,580.00 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: 3/1/2025 - 2/28/2026 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 2/6/2025 *Permit condition: none. *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.
PHFs : raw beef, cheese, hot dogs, cream; held inside the prep refrigerator were measured at improper holding temperature between 43-47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Gaps in ceiling above the hood. [CA] Repair ceiling to prevent pest harborage.
Ambient temperature at the prep refrigerator was measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Faucet at the food preparation sink is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good condition.
ROUTINE INSPECTION
Plastic togo bags used to store frozen meat. [CA} Use food grade containers to store food.
Unused fryer stored in hallway of facility. [CA] Storage room 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.
Toilet paper stored outside of the dispenser in restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
FSC has expired. [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.
Hot water handle at food preparation sink is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.