Follow-Up Inspection
May 14, 2026
Result not listed
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 14, 2026 · Original Source
Santa Clara County, CA
Chateau Cupertino
10150 Torre Av
Last inspected May 14, 2026 · View Map ↗ · Compare ↗
Result not listed
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
May 12, 2026
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured chicpeas at 63 F, kidney beans at 54 F, potato salad at 48 F and diced tomatoes at 53 F at the salad bar. PIC stated that the food was removed from the walk in/ preparation at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's at the salad bar are to be discarded following the lunch service at 1:30pm. Recommend utilizing TPHC for all PHF's at the salad bar.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap at the hand wash sink adjacent to the warewashing area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled.
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, May 12, 2026 · Original Source
Follow-Up Inspection
Jun 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 17, 2025 · Original Source
Routine Inspection
Jun 16, 2025
Conditional Pass
6 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Container of raw salmon is observed stored on top of ready-to-eat foods inside the upright reach-in cooler located by the door into the dining area. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
At time of inspection, facility's walk-in cooler was removed and in the process of being replaced. Facility had purchased and are using unapproved household refrigerators stored outside of the kitchen. [CA] A food facility shall only used approved equipment within areas approved for food storage The addition or replacement of food equipment are required to be submitted to this department's Plan Check for review and approval prior to installation. Plan Check submittal is required for the replacement of the walk-in cooler. Additional information for Plan Check requirements can be located online at www.Ehinfo.org .
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Frozen chicken observed thawing on rack inside the dry storage room. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee observed manually washing a pot without the sanitizing step. The pot was washed with soap, rinsed with water, and then placed back under the table by the cook line. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee took the pot back to the three compartment sink where it was placed in sanitizer solution.
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
Raw shell eggs are stored inside the dry storage room and measured at 57F. Per employee, the eggs were placed inside within the hour. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the eggs into a reach-in cooler.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Ventilation hood does not appear able to capture all the smoke that is generated from use of the grill. Smoke was building up in the the kitchen area. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Ensure that cooking equipment is within the minimum 6 inch overhang of the ventilation hood.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 16, 2025 · Original Source