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Show interactive mapNote: The facility was closed previously due to heavy cockroach infestation. A new owner took over the business and eliminated the vermin from the facility. Therefore, the facility is open for service.
FOLLOW-UP INSPECTION
Note: The facility was closed previously due to heavy cockroach infestation. A new owner took over the business and eliminated the vermin from the facility. Therefore, the facility is open for service.
ROUTINE INSPECTION
Note: 1. The new owner is taking a food safety manager certificate class. 2. If any open food products are going to be served in the steam table located in the front counter, proper sneeze guard must be installed before using it. 3. The annual Environmental Health permit fee has not been paid yet. The owner is told to pay the outstanding fee before 04/29/26. If the fee is not paid by then, an additional 25 % penalty will be added to it.
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Some potentially hazardous foods stored on the preparation table on ice bath, including diced tomato and cheese were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the ice bath regularly. Install a refrigeration unit is recommended to store all these potentially hazardous food products at a safe temperature zone.
Boxes of single use and other utensils were stored on the floor back in the storage area and below the front counter. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
ROUTINE INSPECTION
Change of Ownership inspection; did not issue permit to new owner due to changes in facility and equipment, and due to cockroach activity. Facility must submit plans to Plan Check and eliminate cockroaches from facility. *Structural Review inspection conducted on 11/25/25 1. Observed Vermin: Documented in the following areas: Live cockroach on chest cooler located in the broken walk-in freezer as well as several dead cockroaches. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Monica Huato. 4. Notification: The person in charge during inspection, Antonio Sanchez, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Observed live cockroach on chest cooler in the broken walk-in freezer. Also observed several dead cockroaches in the broken freezer. [CA] Eliminate pests from facility; work with professional/licensed pest control.
Observed equipment that was installed without approval (handwash sink, table top cooler, Avantco oven). Also observed equipment that was broken such as lowboy cooler, walk-in cooler and walk-in freezer. Observed food prep sink to not have integral drainboard or adjacent prep table. Observed ice machine to have a pump system that pumps discharge wastewater up and over entire kitchen to the floor sink located on the opposite side of the facility. [CA] Submit equipment and plans to Plan Check. Repair, replace or remove broken/unused equipment. Replace food prep sink with integral drainboards or add adjacent prep table (approved material, 18x18"). Submit plans to Plan Check for ice machine drainage (may need to relocate ice machine to drain into floor sink or mop sink).
FOLLOW-UP INSPECTION
Follow-up inspection; major violations incurred during the routine inspection have been corrected.
Facility selling food from an unapproved source (Mexican dessert). [CA] Discontinue selling food from an unapproved source. [COS] PIC discarded the food.
ROUTINE INSPECTION
Observed facility to still be using a sump pump for ice machine; the Department will evaluate further.
Observed raw shell eggs stored over ready to eat items. [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.
Observed hundred of dead cockroaches behind reach-in refrigerator. [CA] Remove cockroaches and thoroughly clean and sanitize entire kitchen.
Facility does not have current permit posted. [CA] Provide current permit and post in public view.
No paper towels at front handwash station. No soap at back handwash station. [CA]
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.