Santa Clara County, CA

3121 – Panini + Franks + Chicken

Name: 3121 – Panini + Franks + Chicken
Address: 4900 Marie P Debartolo Wy, Santa Clara County, CA

4900 Marie P Debartolo Wy

Last inspected Jun 22, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Jun 22, 2026

Pass

2 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed ice scoop stored in bin with handle touching ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water measured 111F at preparation sink. [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.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Santa Clara County Department of Environmental Health, Jun 22, 2026 · Original Source

Risk Factor Inspection

Feb 8, 2026

Pass

3 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink observed to have liquor bottles blocking sink at bar. [CA] Keep handwash sink clear and easily accessible [COS] Bottles were moved.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Cheese sauce measured to be 127F inside hot box. Other PHFs in box measured to be above 135F. [CA] Keep PHFs at 135F and above. [COS] Cheese sauce was placed into oven to reheat to 165F before returning to hot box.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Cutting board at burger area observed to have food debris. Per employee cutting boards will be cleaned at end of the night and burger prepped started about 3 hours prior. [CA] Clean and sanitize PHF contact surfaces every 4 hours. [COS] Cutting board was replaced with clean board.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Feb 8, 2026 · Original Source

Routine Inspection