Santa Clara County, CA

Crittenden School

Name: Crittenden School
Address: 1701 Rock St, Santa Clara County, CA

1701 Rock St

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when Crittenden School has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

5 inspections

Routine Inspection

Sep 22, 2026

Pass

2 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The hand wash sink next to the two door upright refrigerator lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times.

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.

Official wording

Proper cooling methods

Inspector’s notes

Measured marinara at 68 f within a deep container in the upright refrigerator. Measured cooked spaghetti at 54 F within a deep covered container in the walk in refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Marinara sauce and spaghetti relocated to the blast chiller for rapid cooling.

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, Sep 22, 2026 · Original Source

Routine Inspection

Feb 26, 2026

Pass

3 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed a gap of larger than 1/4 inch below the rear door into the storage room. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Note: remove old/unused refrigerators from behind the kitchen.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured cream cheese at 49 F to 55 F within pans at the serving line refrigerator (lower ambient temperature of the unit measured at 40 F). PIC stated that the cream cheese was removed from the walk in fridge 30 min to 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream cheese relocated to the walk in refrigerator to be cooled to and held at 41 F or below.

In plain English

More about food kept at an unsafe temperature

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed the FRP wall panels to be in disrepair beside the walk in freezer and in the hall leading to the back door. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

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

Official record from Santa Clara County Department of Environmental Health, Feb 26, 2026 · Original Source

Routine Inspection

Sep 15, 2025

Pass

2 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Personal jacket stored on a rack used for dry food storage within the dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

In plain English

More about signs of rodents or insects

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured chicken salad at 55 F, ham sandwich at 52 F, ranch dressing at 51 F and yogurt parfait cups at 52 F within the serving line chest refrigerator. Cook stated that the items were placed within the unit 30 minutes to 2 hours prior. Measured hamburgers at 113 F and chicken sandwiches at 116 F within the serving line upright warmer. Cook stated that the items were removed from cooking 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items placed on time as a public health control with a discard time of less than 4 hours after being removed from temperature control. Recommend utilizing TPHC for PHF's held at the serving line. Submit TPHC procedures for review and approval.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Sep 15, 2025 · Original Source

Routine Inspection

Feb 13, 2025

Pass

3 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Measured soup at 140 F within a covered pitcher in the two door upright refrigerator. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed dead cockroaches on sticky trap below the warewashing machine. [CA] Clean and sanitize area of dead cockroaches or old droppings.

In plain English

More about signs of rodents or insects

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw shell eggs stored above ready to eat cheese within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, Feb 13, 2025 · Original Source

Routine Inspection

Oct 1, 2024

Pass

4 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Measured cooked pasta at 82 F within a deep plastic container in the walk in fridge. PIC stated that the pasta was removed from cooking 45 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pasta placed within an ice bath to allow for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed raw shell eggs stored above RTE foods within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

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

More about other finding

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed dead oriental cockroaches on various sticky traps throughout the facility. No live vermin observed at the time of inspection. [CA] The premises of each food facility shall be kept free of vermin. Replace sticky traps as needed. Reviewed facilities pest control service reports.

In plain English

More about signs of rodents or insects

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed the rear door to the dry storage room left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed misaligned door sweeps at the exit door adjacent to the employee restroom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Personal lunch is stored next to customer foods within the 2 door upright fridge. Personal jackets hanging on the storage shelf within the dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.