At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jul 9, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Los Arcos got more than most. That's from the last routine visit, on Jul 7, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Los Arcos?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food in poor condition K13How 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 Los Arcos' team
Is this your place?
Welcome, Los Arcos. We'll walk through this together, one item at a time. To log the fixes, claim Los Arcos 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 Los ArcosWe'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: Food in poor conditionThe county found: “Plastic wrapped meat maintained inside the two-door food preparation refrigerator observed with spots of mold-like…”
First step: Reject it if you see
Then the next one.
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 6-501.111, Food Code 2-301.15, Food Code 3-403.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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 Los ArcosWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJul 9, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 9, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K13 Food in good condition, safe, unadulterated
Plastic wrapped meat maintained inside the two-door food preparation refrigerator observed with spots of mold-like growth. [CA] Moldy food shall be removed immediately from use. [COS] Owner VC&D item into the trash.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Los Arcos? Fix it
EarlierJul 7, 2025Routine inspection32 out of 100 (Yellow placard)
21 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the kitchen lacked hand soap. Hand soap observed stored in to-go cups inside two of the three unpermitted restroom hand sinks. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Hand soap and paper towels shall be readily available at all times. [COS] Owner replaced hand soap cartridge for soap dispenser at the kitchen hand sink. Observed paper towels maintained outside of the towel dispenser in the employee restroom. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Refried beans, rice, and pork ribs maintained at the steam table measured at 130F, 123F, and between 61F to 83F, respectively. Kitchen employee stated that items were taken out from the walk-in refrigerator and reheated on the stove less than one hour prior. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Employee continued the reheating process on the stove for all three PHF items.
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
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed one live cockroach nymph crawling on wall above the two-compartment ware wash sink. 2+ dead cockroaches observed on floor by the drain pipes and floor sink on floor between the mechanical dish machine and ware wash sink. No other activity was observed throughout the facility. Owner stated that facility is serviced monthly. Pest control reports were unavailable for review. Pictures were taken for documentation purposes. [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. [COS] Live cockroach was abated. Observed heavy presence of fruit and/or drain flies in the unpermitted dry storage area and downstairs dry storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mechanical dish machine failed to dispense any measurable sanitizer after multiple cycles. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS/SA] Instructed kitchen employee to set up two-compartment ware wash sink to conduct manual ware washing temporarily until mechanical dish machine is able to dispense the required level of sanitizer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (17)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Half eaten bag of cookies maintained on top of the covers of the food preparation refrigerator. Numerous opened cans of beverage sodas and alcohol maintained on the storage shelf in the unpermitted storage shed. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used as scoops and scoops maintained with handles in direct contact with food ingredient (ice chest, dry ingredients, etc.). [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Facility only has a two-compartment warewash sink. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed can of Raid cockroach insecticide maintained on the table next to to-go containers in the downstairs dry storage room. Observed bag of Tomcat rodent bait maintained in storage bin with numerous cooking equipment in the downstairs dry storage room. Observed case of Tomcat rodent bait maintained on the wooden ledge in the unpermitted storage room. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Employee restroom door maintained opened. Unpermitted restroom doors maintained opened. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Toilet paper maintained outside of dispensers at all restrooms. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Show 12 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometers to measure food not provided. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Large domestic microwave in use in the kitchen. [CA] All utensils and equipment shall be commercial and 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).
Plan review
The department's words
K48 Plan review
Facility has constructed the following without conducting plan check and obtaining approval prior: - External storage enclosure built around a tree. - Extension to the currently building with three additional restrooms in the dining area. Plans previously submitted to this Division were not approved and has expired due to non-payment and inactivity. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. ** Owner has a delinquent account. Your balance for plan check is $1,862.50. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. Once payment has been cleared, additional fees will be imposed on owner to renew and reopen existing plans. Failure to make payments to balance, and renew/resubmit new plans by the comply-by date will result in enforcement action including impoundments of equipment and/or health permit suspension. ** Facility shall immediately cease and desist usage of the unpermitted enclosure. All equipment and food shall be relocated into an approved area of the facility. ** Facility is to submit plans to relocate existing ice machine that is currently installed outside in the unpermitted enclosure. Facility is to also submit plans for a janitorial sink and the additional restrooms. ** Invoice provided to owner.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Heavy accumulation of garbage, flatten cardboard boxes, empty alcoholic beverage containers maintained on floors outside of the unpermitted storage enclosure as well as around the refuse area. [CA] Outside refuse enclosure shall be kept clean and free of debris. Observed garbage container maintained opened. [CA] Refuse containers shall be covered at all times when not in use.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit is not posted in visible location. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed FRP walls along the stairwell to the downstairs storage area detaching from the wall. [CA] Secure wall to eliminate gaps. Unpermitted storage enclosure with unapproved floors, walls, and ceilings. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Observed large hole on floor around plumbing pipes in the employee restroom. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Facility lacks
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed condensate from the walk-in freezer being collected into an unused rice cooker in the downstairs storage area. [CA] Condensation line from walk-in refrigerator shall drain into an approved plumbing system.
Floors, walls or ceilings need cleaning or repair
The department's words
K46 No unapproved private home/living/sleeping quarters
Observed mattress stored on top of numerous buckets with black draping partitions. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease observed on ventilation hood and hood filters in the right side kitchen. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Inadequate lighting provided at the right side kitchen by the deep fryer. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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 $ 1,975.00. 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. ** Invoice provided to owner.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs stored above ready-to-eat food items in the merchandiser refrigerator and inside the walk-in refrigerator. [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. Observed cases/bags of food stored directly on the floor in the unpermitted dry storage area, walk-in refrigerator, and walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Large gaps observed below screen door and wooden door of the unpermitted storage enclosure. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
EarlierJan 9, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At time of follow-up, hot water measured at 105F. Manager stated that a lot of hot water was used prior to inspection to conduct final cleaning. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At time of inspection, mechanical dish machine still measured at 0 PPM chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [SA] Continue to utilize two-compartment ware wash sink to conduct manual ware washing. ** Note: [CA] Manual warewashing shall be accomplished 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).
EarlierJan 8, 2025Routine inspection55 out of 100 (Red placard)
10 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand washing station in the kitchen lacked paper towels at time of inspection. Hand soap dispensers in two of the three newly installed restrooms in the dining area were inoperable. No alternative hand soap was provided. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be easily accessible and readily available at all times. [COS] Paper towels were provided at the kitchen hand wash station.
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
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed in the following areas: - 2+ on bottom ledge behind the point of sale behind bulk ingredient bins. - 10+ inside the burner's oven where molcajete bowls are stored. Owner stated that oven is inoperable and used, however, stop on top is functioning. - 10+ in the following areas in the downstairs storage area: - Top of of boxes of napkins. - Inside box of dried chili and herbs. - On top of bulk bags of ingredients. - On floor underneath storage racks. Owner stated that facility is serviced monthly unless there is activity observed. Owner also stated that pest control advised facility to purchase domestic rodenticides to use through the facility. Pest control reports were unavailable for review. [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. - Clean and sanitize area of rodent droppings. - Seal all holes, gaps, cracks, and/or crevices to prevent harborage. Observed heavy presence of fruit flies in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Active ware washing was being conducted at mechanical dish machine at time of inspection. Sanitizer concentration measured at 0 PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Temporarily discontinue use of the mechanical dish machine. Utilize two-compartment sink to conduct manual ware washing. 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). * Note: since facility only has two-compartment sink. Precleaning and rinse shall be conducted in one compartment while sanitization shall be conducted on the next.
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
The department's words
K13 Food in good condition, safe, unadulterated
The following items maintained on storage racks in the downstairs storage area observed contaminated and/or adulterated: - Bag of powdered wasabi with gnaw mark. - Bag of powdered garlic and chili flakes with rodent droppings on top. - Box with bag of dried herb and dried chili peppers observed with gnaw marks and rodent droppings inside. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Instructed owner to VC&D adulterated food.
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
One kitchen employee lacked food handler cards. [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.
Plan review
The department's words
K48 Plan review
Facility has constructed an extension of the facility to include: - Storage space around a tree. - Three additional restrooms in the dining area. Plans were submitted to this Division on 5/3/2024, with a revision request from the department on 5/30/2024. Previously submitted plans from facility has expired. Owner stated that plans were recently submitted to the city for approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. * Facility was notified to submit plans on 7/11/2023, 3/12/2024, and again on 10/9/2024. Failure to submit plans by comply-by date will result in further enforcement action.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation hood on the side where the stock pot burners are located was inoperable. Owner stated that stock pots are not used and that no cooking is conducted on that side because the ventilation hoods are inoperable. At time of inspection, however, fire still lit on the stock pots as well as cooked carnitas maintained on the stock pot. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Mechanical exhaust ventilation shall be on while cooking is taking place.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed downstairs storage area heavily cluttered with items unnecessary for the operation of the facility. Owner stated that majority of the items were from the previous owners of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Janitorial sink in the back storage area is completely obstructed with old food service equipment. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided. Observed large gaps below doors in the unpermitted storage area. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed TomCat rat and mouse bait used throughout the facility. Owner stated that pest control company advised the facility to purchase rodenticide to be used. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw foods observed stored above ready-to-eat food items inside the walk-in refrigerator. [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.
EarlierOct 15, 2024Follow-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 9, 2024Routine inspection64 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the kitchen lacked paper towels. The only hand wash station in the employee's restroom lacked paper towels. Hand wash stations in the new addition restrooms: - First restroom - lacked paper towels. - Second restroom - hand soap dispenser inoperable. No alternative means for hand soap provided. - Third restroom - hand soap dispenser inoperable. No alternative means for hand soap provided. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Paper towels and hand soap were provided.
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
The department's words
K07 Proper hot and cold holding temperatures
All PHF items maintained inside the two-door merchandiser in the kitchen measured between 54F to 60F. - 1 piece raw salmon - approximately quarter lb. - Container of fried chicken wings - approximately 5-10 lbs. - Container of raw chorizo - approximately 5 lbs. - Raw shelled eggs - approximately 10 -15x. - Small container of tobiko. - ROP tuna - 1 pc. - Container of bacon wrapped shrimp jalapeno - 5-10 lbs. - Container of red soup with vegetables and meat - approximately 1 gallon. - Container of cooked chicken in red sauce - approximately 1 gallon. - Half block of ham. - Container of sliced ham - approximately 5-10 lbs. - Container of raw sliced beef - approximately 10bs. - Container of raw t-bone steak - approximately 1 lb. - Numerous containers of red and green salsa - approximately 2 gallons. Ambient temperature of the merchandiser refrigerator measured at 56F. Employee stated that all items have been inside the refrigerator since the day before. Gallon of milk maintained inside the three-door beverage reach-in refrigerator measured at 53F. Ambient temperature of the refrigeration unit measured at 58F. Cups of salsa maintained out in ambient temperature measured at 65F. Employee stated that salsa was brought out approximately 20 minutes prior. Ice was added to the tray of salsa cups to immediately cool, however, ice bath was inadequate. Medium sized plastic container of salsa was also placed in this ice bath. Ice water only reached up to 1-inch of the 5-inch container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHF items were VC&D due to time and temperature abuse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Plan review
The department's words
K48 Plan review
Facility has constructed extension of facility to include a storage space. - Storage space lacks approved flooring, walls, and ceiling. Facility has also constructed extension of building to include three new restrooms. Owner has submitted plans on 5/3/2024, however, revision has been requested by this Division on 5/30/2024. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. * NOTICE OF EXPIRATION OF PROJECT: If approval is not granted within 180 days from the date project was submitted, your application will expire by limitation and become null and void. Prior to expiration, an extension may be requested in writing, subject to a reactivation fee. This office will discard/destroy the submitted plans and application two years after this letter date if the project has not been approved in that time. Once plans are destroyed/discarded, no further option is available to reactivate the unapproved project – plans, fees, and supporting documentation must be re-submitted as a new project.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cloth towels used to cover cooked pork belly and cooked rice (inside walk-in refrigerator). [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.\ Employee stated that hands were washed at the two-compartment ware wash sink. Food preparation being conducted at the ware wash sink. [CA] Utilize sinks for their designated purposes. Hands shall be washed at the hand wash sink. Food preparation shall be conducted at the food preparation sink.
The department's words
K26 Approved thawing methods used; frozen food
Box of shrimp thawing in ambient temperature inside the two-compartment ware wash sink. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the two-door merchandiser in the kitchen measured at 56F. Ambient temperature of the three-door beverage refrigerator measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [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.
Show 4 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu contains numerous raw and or undercooked items. Menu and/or facility lacks consumer advisory and reminder statement. - Sunny side up egg, sushi, raw oysters, ceviche. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Numerous opened bags of bulk ingredients maintained opened and/or closed by rolling the openings over. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs maintained above ready-to-eat food items inside the walk-in refrigerator. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Employee observed using deep fryer but did not turn on ventilation hood. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place. Numerous light fixtures were inoperable. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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 Los Arcos, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
Call Los Arcos
Ask for the manager. Los Arcos can only fix what it knows about.
Share this page
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.
About 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.