Follow-Up Inspection
Jun 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2026 · Original Source
Santa Clara County, CA
Double Tree By Hilton Campbell - Pruneyard Plaza
1995 S Bascom Av
Last inspected Jun 11, 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 8, 2026
Conditional Pass
8 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the walk in freezer, food containers observed to be stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* MAJOR: At the breakfast service line, cut cantaloupe measured at 54F, cut honeydew measured at 49F, half and half measured at 50F, yogurt measured at 47F- 50F, and boiled eggs measured at 50F. All food items were placed out approximately 3.2 hours prior to measurement per employee and are usually left out from 6 am - 10 am. MINOR: At the grab n go open display case, pre-packaged cured meat measured at 49F, placed in the unit approximately 2 hours prior to measurement per PIC. Ambient temperature measured between 47F - 50F. [CA]: All Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Food items time marked to be discarded at 10 am, 4 hours after it was removed from temperature control. Pre-packaged cured meat relocated to walk in cooler to cool down. Time As A Public Health Control guidance provided. Completed and signed TPHC guidance to be provided to Specialist.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
*REPEAT VIOLATION* Ambient temperature of grab n go open display case measured between 47F - 50F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is working properly. Asses/repair/adjust unit as needed.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies observed at bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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 insectsminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility upgraded their 2 comp sink to a 3 comp sink without submitting plans to and getting an approval from DEH Plan Check. 3 comp sink is missing a left drain board. [CA]: Discussed with person in charge that any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: dehplancheck@deh.sccgov.org (408) 918-3400 Facility shall submit plans and complete installation of 3 comp sink by comply by date.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The only hand sink at employee women's restroom did not have liquid soap. [CA]: All hand sinks shall be equipped with hand soap in permanently installed dispensers. [COS]: Employee restocked hand sink with liquid soap.
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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
No sneeze guards or covers provided for self-service food station. [CA]: Food on display shall be protected from contamination by the use of packaging, covers, sneeze guards, 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 findingminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee with gloved hands was preparing food, changed tasks by going to the walk in cooler, and returned to preparing food without removing gloves and washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [CO]: Employee removed gloves and washed hands.
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 8, 2026 · Original Source
Routine Inspection
Oct 7, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
At the grab n go open display case, chicken caesar wrap and cob salad with cut tomatoes measured between 46F - 48F. Per PIC, food items have been in the unit since yesterday. Ambient temperature measured at 41F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Food items were voluntarily discarded.
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
*REPEAT VIOLATION* Less than 6 inches overhang of ventilation hood over cooking equipment at cook line. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the 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, Oct 7, 2025 · Original Source
Routine Inspection
Oct 8, 2024
Pass
4 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Less than 6 inches overhang of ventilation hood over cooking equipment at cook line. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the 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 issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine that uses Chlorine as sanitizer shall be able to provide 50 ppm of Chlorine sanitizer at all times. [SA]: Facility shall use available 2 compartment sink with 200 ppm Quat Ammonium as sanitizer for manual ware-washing/sanitizing until dish machine is able to provide 50 ppm of Chlorine sanitizer.
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 problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Unapproved Vacmaster VP 210. Staff stated it was used to vacuum package frozen fish but the equipment has not been used for the last couple of weeks. HACCP Plan and approval not provided during inspection. [CA]: Remove unapproved equipment or provide a approved HACCP Plan for vacuum packaging Potentially Hazardous Food.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel roll not stored inside the approved paper towel dispenser at the kitchen hand sink. Staff stated dispenser is not operable due to lack of battery. [CA]: Single use towels shall be properly stored in approved dispenser at hand sinks 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.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 8, 2024 · Original Source