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Business Info

Restaurant: TAQUERIA LOS CUNADOS
Address: 186 Ranch Drive 16, Milpitas, CA 95035
Type: Restaurant 0-5 Employees
Total inspections: 8
Last inspection: Aug 9, 2013

Score
(the higher the better)
93

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Violation descriptions and comments

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Raw, whole produce shall be washed prior to preparation. (113992)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Fats, oils or grease released from improperly maintained grease traps or collection devices resulting in discharge.

No employees shall eat, drink, or smoke in any work area. (113977)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
No employees shall eat, drink, or smoke in any work area. (113977)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)

When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (114000)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

MEASURED HOT WATER AT 114F IN 3-COMP SINK.
MEASURED SLICED TOMATO AT 46F AND CHEESE AT 51F IN PREP UNIT ON LINE.
MOLD GROWING ON CEILING OF WALK IN ABOVE UNCOVERED PRODUCE.
MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK. MOLD LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE AND SODA NOZZLES.
MEASURED CHLORINE AT 200PPM IN 3-COMP SINK.
WIPING CLOTH MUST BE KEPT IN SANITIZER SOLUTION AT 100PPM WHEN NOT IN USE.

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 �°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

MEASURED THE TEMPERATURE OF CHEESE AT 50F, CUT TOMATO AT 49F, SOUR CREAM AT 51F IN THE COLD HOLDING PREP UNIT. MEASURED THE TEMPERATURE OF SHREDDED CHEESE (MONTEREY JACK) AT 50F IN THE WALK IN COOLER AND RAW CUT CHICKEN AT 49F IN THE FRONT REACH DOWN COLD HOLDING UNIT.
OBSERVED CHEMICAL SPRAYS STORED ON SODA BOX DISPENSER LINES.
OBSERVED CONTAINER OF WASHED ORANGES STORED ON GROUND BELOW HAND WASHING SOAP.
OBSERVED HEAVY GREASE BUILD UP ON HOOD AND OBSERVED GAP BETWEEN HOOD FILTERS.
OBSERVED LACK OF THERMOMETER IN REACH DOWN COOLER IN FRONT RIGHT SIDE UNIT.
OBSERVED UNCLEAN FLOOR WITH DEBRIS AND FOOD PARTICLES BEHIND COLD HOLDING UNITS IN BACK.
OBSERVED UNCLEAN INTERIOR PANEL OF ICE MACHINE.

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Takes reservations:

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Accepts credit cards:

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Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants