Follow-Up Inspection
Jun 19, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 19, 2026 · Original Source
Santa Clara County, CA
C410 - 501 Core Sports / Links / Burgers
4900 Marie P Debartolo Wy
Last inspected Jun 19, 2026 · View Map ↗ · Compare ↗
Pass
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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 inspectionsRoutine Inspection
Jun 16, 2026
Conditional Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Spaetzel in hot box measured to be 117F. [CA] Keep PHFs at 135F and above for hot holding. [COS] Spaetzel was reheated to 180F.
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 temperaturecriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Logs for foods subject to TPHC are not available in kitchen where the food are held. [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. Ensure logs are kept with with food on TPHC. [COS] Logs were kept on the opposite side of club with a manager and was brought to the kitchen upon request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed to be cleaning sink and did not wash hands afterwards. Employee donning gloves without washing hands first. [CA] Properly wash hands with soap, warm water, and dry with paper towels after handling contaminated surfaces and prior to donning gloves. [COS] Employees washed hands and put on new gloves.
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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 16, 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
Measured hamburger at 123F within an upright warmer at the rear prep line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Hamburger reheated to 165 F, warmer ambient temperature increased to greater than 135 F.
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, Feb 8, 2026 · Original Source
Routine 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