Santa Clara County, CA

C301 - United South Market + 3132 – Franks/Mexican

Name: C301 - United South Market + 3132 – Franks/Mexican
Address: 4900 Marie P Debartolo Wy, Santa Clara County, CA

4900 Marie P Debartolo Wy

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

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Jul 1, 2026

Pass

3 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Steak sauce and plated foods stored outside of the sneeze guard at the serving line. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. [COS] Foods relocated fully under the sneeze guards.

In plain English

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

More about other finding

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bulk boxes of food stored directly on the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

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

More about other finding

criticalCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

Measured corn and chicken mixture at 107 F within the prep line upright warmer. Chef stated that cold corn was mixed with cooked chicken and then returned to the warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Corn and chicken reheated to 165 F and returned to the warmer.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

On the stovetop, measured steak and gravy sauce at 112F. Per chef, foods were cooked less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were time marked to be discarded within 4 hours from removal from temperature.

In plain English

More about food kept at an unsafe temperature

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

Routine Inspection

Jul 9, 2025

Pass

3 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Walls next to soda/syrup machine have debris build up at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.

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 K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

1. Walk in freezer is leaking from the condenser line at the time of inspection. 2. Freezer #2 floor panel is starting to come off the floor. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Chicken strips within warmer were measured at 123*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken strips were re-heated above 165*F.