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less than 200 ppm in quat ammonium dispenser sanitizer [CA]maintain sanitizer dispensers in good repair
flying insects in food prep area [CA]maintain facility free of flying insects
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Mi Tienda Mountain View - Taqueria NEW OWNER: Yin Tin 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: 10/01/2025 - 09/30/2026 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 09/24/2025. *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.
Paper towel dispenser in the restroom does not dispense paper towels properly. [Corrective Action] Repair or replace the paper towel dispenser.
Observed employee using the 2 compartment prep sink to conduct warewash activities. [Corrective Action] Use the 3 compartment warewash sink to conduct warewash activities.
Observed unused meat slicers by the back door. [Corrective Action] Remove unused or broken equipments from the premise.
1. Cheese in the 3 door prep cooler was measured at 48 degrees Fahrenheit. The container of cheese was observed stored on top of the other inserts. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Meat in the walk-in cooler #1 was measured at 48 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
Fruit flies observed around the mop sink area. [Corrective Action] Eliminate fruit flies using safe methods.
RISK FACTOR INSPECTION
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. Contact DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits change of ownership application within 48 hours (2 business days) will remain open for operation. A 25% permit penalty will apply to the permit fee. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
FACILITY HAS A CHANGE OF OWNERSHIP AND OPERATING WITHOUT A VALID PERMIT.
RISK FACTOR INSPECTION
FOUND 2 REFRIGERATORS SET UP OUTSIDE THE FOOD FACILITY UNDER THE CEILING CANOPY. ALSO FOUND TWO LARGE GRIDDLES WHERE THE MEAT IS COOKED AND SERVED TO THE PUBLIC. CEASE AND DESIST THIS OPERATION. YOU MAY USE THE INDOOR KITCHEN TO COOK AND PREPARE THE FOOD. PLACE THE EQUIPMENT INSIDE. NOTE: IF THE FACILITY IS GOING TO GO THROUGH A REMODEL, ENSURE TO APPLY AT THE PLAN CHECK DEPARTMENT, 408-918-3400.
THE HOT WATER AT THE HAND WASH SINK IN THE RESTROOM IS AT 62F. [CA] PROVIDE HOT WATER AT 100F.
FOUND A LARGE AMOUNT OF PREPACKAGED GOODS STORED ON THE GROUND IN THE PARKING LOT. [CA] STORE THE FOOD INSIDE THE FACILITY.
ROUTINE INSPECTION
OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: ___JL PRODUCE- TAQUERIA_________ NEW OWNER: ___JL PRODUCE MARKET INC._________ The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP__10__. An invoice for the permit fee in the amount of $__1,107.00__ 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_/_25_ - _2_/_28_/_26_ 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_/_27_/_25_ *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.
ROUTINE INSPECTION
At the entrance to the back area from the meat department, observed a broken cove base tile exposing the interior of the wall. In the back area of the facility behind the water heater, observed a large hole at the bottom left corner. [CA] Provide repairs to flooring and walls to prevent possible harborage of vermin. Seal all cracks, crevices, and holes.
In the back storage area, by the restrooms, observed bulk open bags of dry nuts. [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid.
Observed fruit flies in the back storage area. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
Observed clutter accumulating in the back storage areas. [CA] Ensure areas are organized and de-cluttered to prevent possible harborage of vermin.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.