Santa Clara County, CA

C302 - United North Market + 3144 – Franks/Asian

Name: C302 - United North Market + 3144 – Franks/Asian
Address: 4900 Marie P Debartolo Wy, Santa Clara County, CA

4900 Marie P Debartolo Wy

Last inspected Jun 19, 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

4 inspections

Routine Inspection

Jun 19, 2026

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Washed and wet hotel pans and metal containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Within the hot box, chicken skewers measured between 119-131F, cooked then placed into the unit less than 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. [COS]: Chicken skewers were reheated to at least 165F for 15 seconds.

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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Ice buildup in the walk in freezer. PIC stated work order has been placed for the unit. [CA]: Maintain all equipment in good condition.

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

Official record from Santa Clara County Department of Environmental Health, Jun 19, 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

In the warmer, measured cooked chicken tenders at 90F. Per chef, chicken tenders were recently cooked. No time logs were available for chicken tenders. The warmer appears to be in disrepair. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC voluntarily condemned and discarded the chicken tenders during inspection.

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

Follow-Up Inspection

Aug 1, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Aug 1, 2025 · Original Source

Routine Inspection

Jul 9, 2025

Conditional Pass

4 recorded violations

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Ice scoop at 3144 stand observed to be stored with handles inside ice. [CA] Store scoops such that handles are not directly in 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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Walk in freezer observed to have ice build up around door. [CA] Defrost freezer to remove ice build up and maintain in good condition.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

2 door prep cooler by right station with Asian inspired fries measured to have: -Gochujang aoli at 52F -Pepper jack cheese at 53F Other PHFs observed to be on ice in prep cooler and measured to be in temperature (see measured observations) Per SOPs and employee in charge of station, TPHC logs refer to items on service line and items in cooler are for refill for service line. [CA] Keep PHFs at 41F and below for cold holding. [COS] Per employee cooler was stocked in the last 1-2 hours. PHFs not on ice were moved to walk in cooler.

In plain English

More about food kept at an unsafe temperature

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Per log at pizza station, cheese and pepperoni were placed out at 1:30PM and to be discarded at 5:30PM. Time of observation was pass 6:00PM. Per employee cheese out on ice bath was cheese from log and pizza was made from the same cheese. Cheese measured to be 45F. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Any foods, dishes, or plates made with PHFs under TPHC shall be discarded at the same time as PHFs and cannot be held for longer. [COS] Pizza and cheese was VC&D (see VC&D Report).