Follow-Up Inspection
Nov 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Nov 10, 2025 · Original Source
Santa Clara County, CA
Arrillaga Family Dining Commons-2nd
489 Arguello Wy
Last inspected Nov 10, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Nov 10, 2025
Conditional Pass
6 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at 2 hand sinks measured between 115F-120F. [CA] Maintain a minimum of 100F-108F for automatic combination faucets. [COS] Water temperature was adjusted to read 100-108F.
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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Measured dish plate thermometer at 158F for high temp dish unit. Observed employees using dish washer during inspection. [CA] Maintain dish plate thermometer at a minimum of 160F plate/utensil temperature. Reviewed records and no recording of thermolabel was observed for today and a few days prior. Check unit daily to ensure proper dish plate temperature.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured roasted potatoes and egg plant in warmer between 120F-130F. [CA] Maintain hot food 135F and above. Reheat food to 165F for hot holding and maintain at 135F. [COS]
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 temperatureminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Lack of thermometer for unit that hold plant based milk at buffet area. [CA] Provide thermometer.
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 issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature of walk in measured at 47F. [CA] Maintain unit in good repair to ensure potentially hazardous food is held 41F and below. Chef notified maintenance for service repair. Upright warmer located closest to beverage station measured at 165F on the digital display, however nfrared thermometer measured at 145-150F. [CA] Ensure unit maintains food 135F and above. Provide additional thermometer and locate inside to measure temperature.
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 issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured a container of covered cauliflower cooling in walk in, more than 2 inches deep. [CA] Cool food quickly by leaving uncovered in shallow pans, not exceeding 2 inches for solid food. [COS].
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Nov 10, 2025 · Original Source