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Santa Clara County, CA

C102 Cache Creek Field Club Pizza

4900 Marie P Debartolo Wy

Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

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Pass

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Jul 1, 2026

Pass

1 recorded violation

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured salmon held in hot box at 132F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF was reheated to at least 165F for hot holding.

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

Official record from Santa Clara County Department of Environmental Health, Jul 1, 2026 · Original Source

Risk Factor Inspection

Feb 8, 2026

Pass

1 recorded violation

minorCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Proper procedures for TPHC are not being followed; employees are pre-filling logs for TPHC. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Went over the logs with the employee on site and instructed to follow proper procedures for TPHC.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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

Routine Inspection

Aug 9, 2025

Pass

2 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Dust build up noted within the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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
minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Turbo chef noted in the back of the facility, no longer in use. [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.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Aug 9, 2025 · Original Source

Routine Inspection

Oct 27, 2024

Pass

1 recorded violation

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Sink to the right cook line observed to have loose faucet and was leaking. [CA] Repair faucet and maintain plumbing fixture in good repair.

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, Oct 27, 2024 · Original Source

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