At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
12 problems found · 1 marked critical · Routine county inspection · Jul 15, 2026
At the routine inspection on Jul 15, 2026. The latest visit, on Aug 8, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. El Restaurante El Conrro got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about El Restaurante El Conrro?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- No person in charge on duty K01How to fixFix it
- Dish sink or dish machine not set up right K34How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For El Restaurante El Conrro's team
Is this your place?
Welcome, El Restaurante El Conrro. We'll walk through this together, one item at a time. To log the fixes, claim El Restaurante El Conrro first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim El Restaurante El ConrroWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Cooked food not cooled in timeThe county found: “1. Rice and Beans were measured between 45-55F at two different upright coolers and were dated with yesterday's date.…”
First step: If you miss a stage
Then the next one: No person in charge on duty
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 6-501.112, Food Code 4-301.12, Food Code 3-305.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim El Restaurante El ConrroWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 9 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, El Restaurante El Conrro. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestAug 8, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Aug 8, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 15, 2026: 68 out of 100 (Green placard).
EarlierAug 7, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Droppings were observed in the cabinet of the women's restroom handwash sink. - Gnawing on the wood of the cabinetry in the women's restroom handwash sink was also observed. - Droppings were observed in the small bar area closest to 7th street. - Fresh droppings were observed under a tiered fruit basket. - Gnawed mangoes and bananas were observed on the tiered fruit basket. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 15, 2026Routine inspection68 out of 100 (Green placard)
12 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Rice and Beans were measured between 45-55F at two different upright coolers and were dated with yesterday's date. Per PIC, they were cooked yesterday. 2. Carnitas were found measuring between 60-75F in the upright cooler with plastic . Per PIC, they finished cooking around 5 hours prior and were dated for today. Note: Excess pork lard from the carnitas was nearby in a pot and measured at 120F. [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] Rice and beans were discarded. See VC&D report. Carnitas were moved to smaller portions and into various ice baths to rapidly cool to 41F within the last hour of cooling. Discussed cooling parameters and procedures with staff. Provided cooling handout and cooling logs to staff.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you El Restaurante El Conrro? Fix it
Not critical (11)
The department's words
K01 Demonstration of knowledge; food safety certification
1. The food safety certificate presented is expired. [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. 2. Second Repeat Violation: Food handler cards for staff are unavailable. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine testing strips are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you El Restaurante El Conrro? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. The exhaust fan in the restroom is not functioning. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes. 2. Facility has an electric flat top grill outside the kitchen space near the steam table. Per PIC, they dont use it there. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you El Restaurante El Conrro? Fix it
The department's words
K23 No rodents, insects, birds, or animals
A single rodent dropping was found in the open wall mounted first aid kit. Per PIC, they have had no activity and receive pest control monthly. [CA] Clean and sanitize area of old droppings.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you El Restaurante El Conrro? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Facility was using a bowl to scoop cooked mexican rice. 2. Facility was using a paper cup to scoop sugar from a bulk bag. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you El Restaurante El Conrro? Fix it
Show 6 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
There is a pipe draining out onto the floor between the three compartment sink and the prep sink. Unsure what is draining. [CA] Investigate what the pipe is for and repair plumbing fixture to maintain in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you El Restaurante El Conrro? Fix it
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,851.25 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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food was found stored on the floor in the kitchen area and the back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you El Restaurante El Conrro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The flooring near the bar area is in severe disrepair and shifting. [CA] Walls and/or floors in food preparation area shall be kept clean.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you El Restaurante El Conrro? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeat Violation: Raw meats were found stored above ready to eat foods in several of the reach in coolers throughout the facility. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Refrigeration organization handout stickers were provided.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you El Restaurante El Conrro? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non-ANSI microwave and white upright freezer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you El Restaurante El Conrro? Fix it
EarlierOct 17, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 16, 2025Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - A live rodent on a sticky trap under the produce wire rack - Numerous fresh droppings around the ice machine. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 9, 2025Routine inspection79 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Major Violation: Beef Tongue and Beef Tripe were found measuring between 45-47 at around 4:30 pm. Per PIC, they finished cooking around 8 am. [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 items were discarded. See VC&D report. 2. Rice and Beans were found cooling in plastic buckets. Per cook, all items had just finished cooking and they were being cooled to ambient temperature. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal. [COS] Items were moved to shallow hotel pans and placed in ice baths to facilitate rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat Violation: Facility lacks food handler cards for staff. [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.
The department's words
K26 Approved thawing methods used; frozen food
A box of beef tongue was found thawing on the bottom shelf of a prep table in the kitchen. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the three door upright cooler raw PHFs were found stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The only handwash sink in the kitchen was draining slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There are two openings in the windows at the "juice bar" area. [CA] Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin.
Show 1 more
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Spoons available to consumers were stored to have the lip contact portion in contact with hands. [CA] Utensils (spoons, forks, knives) shall be stored so only the handles are touched by consumers.
EarlierFeb 13, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 12, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed 1x live adilt cockroach on a glue trap, 1x live nymph coming out of tile near the ice machine, and 1x dead adult near the steam table. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 11, 2025Routine inspection52 out of 100 (Red placard)
16 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. In the dining area, under the wire rack holding produce, several rodent droppings were observed. 2. In the kitchen area, next to the prep cooler, a rodent dropping was observed. 3. At the bar, on the counter, two rodent droppings were observed. 4. In the service area, in the cabinet nearest to the steam table, a dead adult cockroach was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings. 5. In the kitchen area, above a conduit pipe, a dead cockroach and a live adult cockroach were observed. Staff tried to eliminate it but it went back into the wall. 6. In the kitchen area, above the three compartment sink by a metal shelf, a nymph was observed to crawl in and out of a hole in the wall. Staff tried to eliminate it but it got away. 7. In the kitchen area, on the wall near the fire extinguisher, two german cockroaches were observed in a small hole in the wall. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist at [phone] to schedule follow up inspection once the facility has been serviced and cleaned. At time of the follow up inspection the infestation shall be abated, no live or dead cockroaches shall be observed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the bar area, at the three door sliding cooler, al pastor was measured at 69°F at around 2 pm. Per PIC, they cooked it at 7 am and placed it into the cooler around 9 am. The tripa was found stacked under another batch of tripa and tightly sealed with plastic wrap. [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] PIC discarded the tripa. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage area, on the wire racks, bulk bags of beans were found open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area numerous small holes in the walls were observed. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Staff were observed washing produce (green onions) in the first compartment of the three compartment sink. Per staff they cleaned the sink with soap before hand. Note: The prep sink was not being used. [CA] The warewashing sink shall be cleaned and sanitized before and after each specific use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the kitchen area, at the drawer cooler, raw chicken and beef were found stored above ready to eat tripa. 2. In the kitchen area, at the two door upright reach in, raw eggs were found stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
The department's words
K06 Adequate handwash facilities supplied, accessible
In both of the restrooms, at the hand wash sink, the soap dispensers were empty. Facility had a bottle of pump soap available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Show 9 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen and service area, at the only hand sink, the cold water was turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the storage area, near the restrooms, there is an ice machine in disrepair. [CA] Ensure to maintain all equipment clean and in good repair. If the machine is no longer needed remove from the premises.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. In the working ice machine the ice scoop handle was iin contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. In the back bar area, at the container of sugar, a plastic cup was being used as a scoop. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks plugs/stoppers to fill the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen area, on the prep table next to the vertical broiler, several pieces of beef were found thawing at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility is maintaining the street door entrance propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks food handler cards for staff. [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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
REPEAT VIOLATION: In the kitchen area, at the fryer and several refrigeration equipment, there was an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At one of the restrooms, there is a misting leak coming from one of the pipes to the hand sink. [CA] Ensure to maintain the plumbing in good repair.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of El Restaurante El Conrro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Pests seen inside: droppings Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call El Restaurante El Conrro
Ask for the manager. El Restaurante El Conrro can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run El Restaurante El Conrro?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.