Routine Inspection
Sep 17, 2026
4 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food safety certificate unavailable at time of inspection. [CA] Ensure that food safety certificate and food handler's cards are available upon request.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Utensils used for handling food observed to be stored in an unsanitary manner in a blue milk crate near three compartment sink. [CA] Store all clean utensils under coverage from contamination, or invert to prevent contamination of the food contact surface.
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 issuesOfficial wording
Food separated and protected
Inspector’s notes
Observed chopped lettuce and tomatoes outdoors uncovered from overhead protection. [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.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Burgers measured at 105F in the hot holding unit. Ambient temperature of unit measured to be 125F. Per PIC, food was delivered from off-site vendor 30 minutes prior in hot holding bags, and were immediately placed into the hot holding unit. Once the food arrived, the hot holding unit was then turned on. [CA] Ensure that all potentially hazardous foods are held above 135F or below 41F. Employees shall maintain a temperature and receiving log for all foods cooked offsite. Employees shall have hot holding units turned on and at or above 135F when anticipating hot food deliveries. [SA] Per Bob, owner of Pasta Kitchen (the facility that prepares the food for Country Day School), all hot held foods were measured to be at or above 165F, and packed at approximately 09:30am. PIC converted operation to time as a public health (TPHC) control and will discard or serve all the burgers within four hours from pack time(9:30am-1:30pm).
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, Sep 17, 2026 · Original Source