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EL MICHOACANO RESTAURANT

6966 CHESTNUT CT, GILROY, CA, 95020 +14088425877
Pass
71
Latest score
50%
Pass rate
4
Inspections
4
Critical violations

Location

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Latest inspection

PASSED
Oct 1, 2025FOLLOW-UP INSPECTION318 days ago

This is a follow up inspection to verify if all major/minor violations mentioned on 9/30/25 inspection report have been addressed. Violations have been addressed and found within compliance: - K06: Adequate hand wash facilities supplied, accessible. All hand wash stations have been fully stocked and operational. - K07: Proper hot and cold holding temperatures. Prep table and ice bath with PHFs are all below or at 41*F. See measured observations. - K14: Food contact surfaces clean, sanitized. Ice machine has been sanitized properly. - K49: Plan review. Grill has been removed from the location under the hood. Continue on working with plan check to have project approved. Continue on working on all other violations mentioned on 9/30/25.

Inspection Timeline

Oct 1, 2025Latest
Passed
FOLLOW-UP INSPECTION
Sep 30, 2025
ConditionalScore: 71/100
ROUTINE INSPECTION
71
May 23, 2025
Passed
FOLLOW-UP INSPECTION
May 19, 2025
ConditionalScore: 79/100
ROUTINE INSPECTION
79

Violations Analysis

4
Critical Violations
2 in last 3 inspections
7
Non-Critical
11
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Oct 1, 2025
N/A

FOLLOW-UP INSPECTION

This is a follow up inspection to verify if all major/minor violations mentioned on 9/30/25 inspection report have been addressed. Violations have been addressed and found within compliance: - K06: Adequate hand wash facilities supplied, accessible. All hand wash stations have been fully stocked and operational. - K07: Proper hot and cold holding temperatures. Prep table and ice bath with PHFs are all below or at 41*F. See measured observations. - K14: Food contact surfaces clean, sanitized. Ice machine has been sanitized properly. - K49: Plan review. Grill has been removed from the location under the hood. Continue on working with plan check to have project approved. Continue on working on all other violations mentioned on 9/30/25.

No reported violations
Conditional Pass Sep 30, 2025
71/100

ROUTINE INSPECTION

7 reported violations
  • K16: Compliance with shell stock tags, condition, display

    Tags are being thrown into a plastic container and not being kept in chronological order of when they were sold. [CA] The identity of the source of shell stock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date or dates the shell stock are sold or served.

  • K48: Plan review

    Hood system that was impounded seems to be in use. The grill is currently turned on at the time of inspection. Facility is not allowed to use grill/hood system until it is approved by the department and Building department. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Remove grill from under the hood system to insure that equipment is not being used. Failure to comply may result in enforcement action.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    Personal cell phones noted around the kitchen area at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

  • K23: No rodents, insects, birds, or animals

    Multiple flies noted within the kitchen area and the small room where drinks are made. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to install blue lights around the facility.

  • K07: Proper hot and cold holding temperatures

    1. PHFs within prep table next to the cook line were measured between 48-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced. 2. Cheese within ice bath was measured at 50*F at the time of inspection. Ice is not directly touching the container all around. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

  • K14: Food contact surfaces clean, sanitizedCritical

    Mold like substance is growing within the ice machine and directly dripping into the ice. [CA] Clean/sanitize the ice machine per manufactures specifications. Dispose of ice within ice machine. [SA] Ice will be disposed of properly.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    All hand wash station within the prep areas have issues at the time of inspection. Either blocked or missing soap inside of dispenser. [CA] Hand washing facility shall be clean, unobstructed, accessible, and fully stocked at all times. [COS] Equipment was moved away from hand wash stations and re-stocked.

Pass May 23, 2025
N/A

FOLLOW-UP INSPECTION

This is a follow up inspection to verify that all major violations mentioned on 5/19/25 inspection report have been addressed. Major violations have been addressed and found within compliance: - K07: Proper hot and cold holding temperatures. All PHFs within ice baths are 41*F below. See measured observations. - K14: Food contact surfaces clean, sanitized. Sanitizer within the dish washer has been repaired properly. See measured observations. Continue working on any other violations mentioned on 5/19/25 inspection report.

No reported violations
Conditional Pass May 19, 2025
79/100

ROUTINE INSPECTION

4 reported violations
  • K07: Proper hot and cold holding temperaturesCritical

    Shelled eggs were measured at 61*F at the time of inspection. Per PIC, they have been out since 8AM when shift started. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All the shelled eggs within container were VCD.

  • K14: Food contact surfaces clean, sanitizedCritical

    Sanitizer within the dish washer was measured at 0PPM at the time of inspection. Active ware-washing has been taken place, dishes inside of dish washer. Per PIC, sanitizer was changed out yesterday at night. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] All dishes must be re-washed within the 3-compartment sink on site (wash, rinse, sanitize).

  • K06: Adequate handwash facilities supplied, accessible

    Hand wash station next to the ice machine is blocked with multiple wiping cloths at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times.

  • K40: Wiping cloths: properly used, stored

    Sanitizer next to cashier station was measured at 200PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC changed sanitizer bucket and added fresh chemicals; re-measured at 100PPM.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.