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CASA CARMELA KITCHEN

Unknown type · CA · source santa_clara_deh #PR0305432

Address

955 SARATOGA AV

SAN JOSE CA 95129

Santa Clara County

Phone

+14083525400

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 22, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 17, 2026ROUTINE INSPECTIONScore 60Detected Oct 11, 10:35 PM EDT

   Conditional pass (yellow placard)

   • K42Conducive conditionsGarbage & refuse properly disposed; facilities maintained — Lids for outdoor refuse disposal bin were left open. [CA] Keep refuse disposal bin closed and cleaned to prevent attracting vermin.
   • K05Hands clean, properly washed; gloves used properly — Employee observed using their cellphone and returned to the prep line without washing their hands. Other employees were also observed putting on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands after changing task and prior to putting on gloves to handle food. [COS] Employee was stopped and asked to properly wash their hands.
   • K06CriticalAdequate handwash facilities supplied, accessible — Lack of single-use paper towels located at the only handwash sink in the kitchen. [CA] Handwash facilities shall be able to provide single-use paper towels for employees to properly wash their hands. [COS] Employee placed paper towels by the handwash sink.
   • K07CriticalProper hot and cold holding temperatures — Refried bean measured at 60F in the kitchen and per employee was left out since 6am today. [CA] Potentially hazardous foods when not in use shall either be cold holding at or below 41F; or at or above 135F. [COS] Employee voluntarily discarded the food into the trash. Minor violation: Inside the walk-in cooler, raw beef and cooked rice were measured at 44-45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
   • K09CriticalProper cooling methods — Cooked salsa that was cooling overnight was measured at 54F. Per employee, the salsa was left on ice overnight in the kitchen. [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] Food was voluntary discarded by employee into the sink.
   • K13Food in good condition, safe, unadulterated — Observed canned mushroom sauce with major dent on dry storage shelf. [CA] Canned foods with dents along the rim or seam shall be removed from use. [COS] Employee discarded the canned food.
   • K29Toxic substances properly identified, stored, used — Chlorine sanitizer bucket measured at 50ppm for wiping cloths. [CA] Chlorine sanitizer bucket must reach a sanitizer level of 100ppm.
   • K35Equipment, utensils: Approved, in good repair, adequate capacity — Gasket for door on food prep unit is in disrepair. [CA] Repair gasket to ensure proper cooling temperature in prep line cooler.
   • K39Thermometers provided, accurate — A probe thermometer was not available. [CA] An accurate easily readable metal probe thermometer shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
   • K45Floor, walls, ceilings: built,maintained, clean — Observed parts of the floor tiles broken. [CA] Replace floor tiles to maintain floors in food prep areas to be smooth, nonabsorbent, easily cleanable, and durable tiles.