CALI SPARTAN MEXICAN KITCHEN

Contact & location

Address

515 S 10TH ST
San Jose, CA 95112

Phone

+14084128161

Website

http://www.calispartanmexican.com/

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00550482 Issued 23-FEB-2015 · Expires 31-JAN-2027 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 6 actions on file. See how we present this data.

• 2025-08-14 FOLLOW-UP INSPECTION Passed View public record →
• 2025-08-12 ROUTINE INSPECTION Conditional Score 63
  9 items noted

  • Critical K14 Food contact surfaces clean, sanitized
    1. Staff were observed skipping the sanitizing step of ware washing. Per staff they wash dishes with a solution of soap and chlorine and then rinse it water. [CA] 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). [COS] A sanitizer solution of chlorine at 100 PPm was made and dishes were sanitized properly. 2. The deli slicer had an accumulation of dried food debris near the blade. Per staff they used it the day prior. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
  • K48 Plan review
    Facility has built the outdoor shed area to be fully finished without submitting plans for plan check approval. Facility is storing beverages, produce, and salsa cups in a cooler. [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 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department within 1 month.
  • K41 Plumbing approved, installed, in good repair; proper backflow devices
    The three compartment sink faucet is leaking when turned on and there is leak at the bottom of the three compartment sink. Obsrved a tub used to catch the drippings. [CA] Repair plumbing fixture and maintain in clean and good repair.
  • Critical K07 Proper hot and cold holding temperatures
    1. Numerous PHFs (beef, pork, chicken, cheese, beans) were measured above 41°F for an undetermined amount of time in the walk in cooler. 2. Numerous PHFs (shrimp, beef, pork, etc) were measured above 50°F for less than 4 hours at the two prep cooler across the cook line equipment. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were discarded. See VC&D. [COS] 2. Items were moved to ice baths to rapidly chill.
  • K40 Wiping cloths: properly used, stored
    Wet wiping cloths were found stored on the prep table counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K36 Equipment, utensils, linens: Proper storage and use
    A 1/6 hotel pan was found being used as a scoop for cooked beans and a bowl was found being used as a scoop for dry beans. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
  • K34 Warewash facilities: installed/maintained; test strips
    Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • Critical K13 Food in good condition, safe, unadulterated
    Strawberries were found stored directly on top of raw white fish in the walk in cooler. [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. [COS] Strawberries were discarded. See VC&D report.
  • K23 No rodents, insects, birds, or animals
    Several flies were observed throughout the facility. Some in the indoor dining area and some in the back near the dishes storage rack and water heater. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
  View public record →
• 2025-02-07 FOLLOW-UP INSPECTION Passed View public record →
• 2025-02-04 ROUTINE INSPECTION Conditional Score 66
  10 items noted

  • Critical K09 Proper cooling methods
    In the kitchen area, on the prep table near the three compartment sink, a large pot of pinto beans were found measuring at 120F in the interior and 98F on the exterior. Per staff they pinto beans had been there for about 4 hours. [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] Pinto beans were VC&D. See VC&D report.
  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    REPEAT VIOLATION: The prep cooler across the flat griddle is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
  • K30 Food storage: food storage containers identified
    Facility was observed storing food in a self-constructed shed outside of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
  • K14 Food contact surfaces clean, sanitized
    Facility was observed wet stacking dishes. [CA] Equipment and utensils shall be allowed to adequately drain of sanitizer before reuse.
  • K19 Consumer advisory for raw or undercooked foods
    Facility offers raw food (ceviche) without a conusmer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
  • K36 Equipment, utensils, linens: Proper storage and use
    1. Facility is storing numerous refrigeration equipment and a ice machine in the storage shed outside of the facility. [CA] Equipment shall be stored within an approved facility to prevent contamination. 2. REPEAT VIOLATION: Facility is using deli containers as scoops for beans, birria broth, coffee, etc. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    In the outside area of the facility, behind the gate to the unpermitted storage area, there are several pieces of equipment (deep fryer, 4 burner range, prep cooler) that are no longer needed for the operation 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.
  • K48 Plan review
    Facility has added several pieces of equipment including coolers, freezers, and a new ice machine in the back storage area outside of the facility. [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 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department for the addition of the equipment and the storage area within 1 week. Failure to do so may result in further enforcement actions from this department.
  • K45 Floor, walls, ceilings: built,maintained, clean
    In the kitchen area, next to the three compartment sink and mop sink, there is a hole in the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
  • Critical K07 Proper hot and cold holding temperatures
    In the kitchen area, at the prep cooler across the flat griddle, the bottom section of the cooler contained numerous PHFs above 41F. Per staff, the food had been there since sunday (they were closed on monday). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D. See VC&D report.
  View public record →
• 2024-06-24 FOLLOW-UP INSPECTION Passed
  1 item noted

  • Critical K09 Proper cooling methods
    Major violation: On the prep counter: observed cooked meats cooling in tall metal lidded containers. Meats measured to be 79-81F. Employee stated foods had been cooked 3 hours prior. Minor violation: In the walk-in refrigerator: observed cooked meats cooling in tall metal lidded containers. Meats measured at 45F. Employee stated meats were cooked 5 hours prior. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [SA] Foods on the prep counter must be served or discarded within the 4-hour time mark, or they must be immediately reheated to over 165F and restart the cooling process.
  View public record →
• 2024-06-17 ROUTINE INSPECTION Conditional Score 69
  8 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    The walk-in refrigerator and the two prep refrigerators were not able to keep potentially hazardous foods at 41F and below. (Note: After a metal probe thermometer was left inside the walk-in refrigerator for 20-25 minutes with the door closed, the thermometer measured at 47F - 48F.) [CA] Repair/adjust refrigerators so that they are able to keep foods at 41F and below.
  • K14 Food contact surfaces clean, sanitized
    On a prep counter: Observed fly crawling on rim of container of herbs. Food was not contaminated. [CA] Keep facility clear of flies and protect food containers from potential contamination from flies.
  • K40 Wiping cloths: properly used, stored
    Observed soiled wiping cloths were stored on prep counters. [CA] Store wiping cloths in sanitizer solution when not in use.
  • K23 No rodents, insects, birds, or animals
    Observed approximately 8-10 flies in the kitchen prep area. [CA] Keep facility clear of flies.
  • Critical K09 Proper cooling methods
    Inside the walk-in refrigerator: measured internal temperatures of cooked meats (chicken, birria, pork, asada) to be 44F - 48F. Foods had been stored inside tall metal containers with lids. Foods were labeled "Sunday" (yesterday). Per PIC, the food had been cooked the previous day, cooled, then placed into containers in the walk-in refrigerator. Minor violation: observed cooked meats in walk-in refrigerator measured 45-47F and were cooling in tall covered containers. Per employee, meats had been cooked less than 6 hours prior. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] Foods cooked the previous day were voluntarily discarded. Foods cooked today were placed on ice to facilitated rapid cooling. See VC&D form.
  • Critical K13 Food in good condition, safe, unadulterated
    Observed a fly landed on and came in direct contact with cooling rice in the prep area. [CA] Protect foods from contamination. Keep facility clear of flies. [COS] Rice was discarded. See VC&D form.
  • K36 Equipment, utensils, linens: Proper storage and use
    Observed plastic cups used as scoops in dry food containers. [CA] Use approved scoops with handles to prevent cross-contamination.
  • K07 Proper hot and cold holding temperatures
    In the prep units in front of the cookline: measured temperature of cooked chicken and shell eggs to be 45-48F. Employee stated foods had been held for one hour. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.
  View public record →

Other details

Cuisine

mexican

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.