At a glance
CleanCleaver food safety systematic review results
What happened?
98/ 100 · 2 points taken off
1 problem found · Routine county inspection · Jan 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tus Tacos Taqueria got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tus Tacos Taqueria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food thawed the wrong way K26How 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 Tus Tacos Taqueria's team
Is this your place?
Welcome, Tus Tacos Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Tus Tacos Taqueria 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 Tus Tacos TaqueriaWe'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 thawed the wrong wayThe county found: “Observed a bag of shrimp in the food prep sink thawing. REPEAT VIOLATION. [CA] Frozen potentially hazardous food…”
First step: 4 safe ways
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 3-501.13, Food Code 4-603.16, Food Code 6-501.112, Food Code 3-305.11.
Try it yourself
Fix and log it: Food thawed the wrong way
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
4 safe ways
From Food Code 3-501.13
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
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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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (20 → 2). That takes a team.
Every visit
LatestJan 16, 2026Routine inspection98 out of 100 (Green placard)
This one: 98 out of 100 (Green placard), inspected Jan 16, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K26 Approved thawing methods used; frozen food
Observed a bag of shrimp in the food prep sink thawing. REPEAT VIOLATION. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Tus Tacos Taqueria? Fix it
EarlierJul 24, 2025Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
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
MAJOR: Employee skipped sanitization step during active manual ware-washing. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Equipment/containers were submerged in sanitizer compartment sink with 100 ppm of Chlorine sanitizer for at least 30 seconds. MINOR: (REPEAT VIOLATION) Accumulation of brown and black grime on the interior surface of ice machine. No direct contamination. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Entry and back doors observed open throughout the inspection. [CA]: Facility shall be fully enclosed at all times.
The department's words
K23 No rodents, insects, birds, or animals
Small flies observed at the prep line and back storage areas. No direct contamination observed. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Multiple open bags of dry food stored at the dry storage rack. [CA]: All open bags of dry food shall be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
The department's words
K26 Approved thawing methods used; frozen food
Frozen raw shrimp thawing improperly at prep sink. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Shrimp was relocated to 1 door reach in.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* In the 2 door reach in unit, Salsa chilaquiles stored in an 8 qt plastic container secured with a lid measured at 72F. Per PIC, cooling started approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [SA]: Salsa chilaquiles's lid was removed and container was placed in an ice bath to rapidly cool down.
EarlierNov 26, 2024Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the steam table, Carnitas measured between 93F - 100F. Per staff, carnitas was reheated from the microwave and then placed to the steam table after. Water in steam table measured at 169F. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F at all times. Ensure PHFs are reheated to 165F for at least 15 seconds prior to hot holding for 135F. [COS]: Carnitas was reheated to 184F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation hood not turned on when cooking. [CA]: Ventilation hood shall be turned on when cooking at all times. [COS]: Ventilation was switched on.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Multiple food containers stored directly on the floor at the dry storage rack. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of dry food stored at the dry storage rack. [CA]: Ensure all open bags of dry food are transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal items such as bags stored at the dry storage rack near food containers and food contact surfaces (pans). [CA]: Personal items shall be stored separate from food and food contact surfaces.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Accumulation of grime on the interior surface of ice machine. No direct contamination. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Soiled knives stored on knife rack along with cleaned knives. [CA]: Discontinue storing soiled knives with cleaned knives. [COS]: Soiled knives relocated to 3 compartment sink to be ware-washed and sanitized. 3. Chlorine solution at the 3 compartment sink measured below 100 PPM. No active ware-washing. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS]: Chlorine solution was increased to 100 PPM.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* In the reach in cooler, frijoles stored in deep plastic bucket secured with lid measured at 48F. Per PIC, frijoles was cooked approximately 1 hour prior to inspection. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: PIC loosely covered frijoles.
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 Tus Tacos Taqueria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food thawed the wrong way Read the free guide
Call Tus Tacos Taqueria
Ask for the manager. Tus Tacos Taqueria can only fix what it knows about.
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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 Tus Tacos Taqueria?
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
- Routine inspection
- Result
- 98 out of 100 (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.