TACOS AL VAPOR

--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. 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.

1. Observed rear door propped open at the time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. 2. Observed open personal beverages stored above foods at the stainless steel storage rack between the three compartment sink and warewashing sink. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

*Major Violation* 1. Measured one container of cooked rice set out at ambient temperature at 102F. The PIC stated the rice was cooked approximately 4 hours prior. *Minor Violation* 2. Measured multiple container of PHF between 109F - 112F in the one door upright cooler covered and stacked on top of each other. The PIC stated were cooked and placed in the cooler approximately 1.25 hours prior. [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. [COS] 1. The rice was voluntarily discarded at this time. See VC&D form. 2. The PHF's were individually returned to the flat top grill and reheated to above 165F to restart the cooling process. Some meat portions were split to hot hold on the flat top grill. Ice baths of sufficient depth and salt to accommodate the food containers was set up at this time to rapidly cool the remaining containers of food.

A valid food safety certificate was unavailable for review at the time of inspection. [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.

*Repeated violation noted during 11/17/25 routine inspection* The only hand wash sink is obstructed by stored trays. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The trays were removed from the handwashing sink basin.

Observed a heavy accumulation of dark grime on the food contact surfaces of the ice machine. Condensation was observed dripping into the edible ice which is used for frescas. [CA] Maintain food contact surfaces clean and sanitized. [COS] The remaining ice used after cooling the exterior surfaces of food containers was voluntarily discarded at this time. See VC&D form. The deflector panel was removed and surfaces cleaned and sanitized at this time.

Observed the four door reach in cooler below the cooks line to be inoperable at the time of inspection. The PIC stated that a replacement unit will be installed tomorrow on 4/2/26. [CA] Maintain equipment in good repair. Refrigeration must be capable of maintaining PHFs at 41°F or below.

Rear door propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

The only hand wash sink is obstructed by stored trays. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Various PHF held in drawer refrigerator at cook line measured >41F,<135F,>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed phf held in drawer refrigerator.

Ambient temperature of drawer refrigerator at cook line measured 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator until repaired or replaced.

FSC is not available for review at time of inspection. 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. Food handler cards are not available for review at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Employee skips sanitization as the final step in warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).

Waste water is not draining properly at food preparation sink and 3 compartment sink.[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

Deep container of rice and beans found cooling on cooling rack and preparation table. [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.