Santa Clara County, CA

El Camino Hospital-Nutrition Services

Name: El Camino Hospital-Nutrition Services
Address: 815 Pollard Rd, Santa Clara County, CA

815 Pollard Rd

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass

Get the next inspection, free.

We'll email you when El Camino Hospital-Nutrition Services 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

3 inspections

Routine Inspection

May 5, 2026

Pass

3 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand sink dispenser did not have single use towels. Available nearby single use towel dispenser observed. [CA]: All hand sinks shall be equipped with single use towels stored in a dispenser. [COS]: Dispenser was restocked with single use towels.

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

Food storage: food storage containers identified

Inspector’s notes

*REPEAT VIOLATION* Open bags of rice at kitchen and open bag of pasta observed at dry storage area. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

In plain English

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

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

*REPEAT VIOLATION* 1. In ice bath, chimichurri measured at 52F. Chef stated it was taken from the walk in cooler to an ice bath approximately 10 minutes priro to measurement. Insufficient ice bath observed. 2. Cut tomatoes on prep cart measured at 52F. 3. Beef patties on cook top measured between 102F - 105F; cooked approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA/COS]: 1. More ice and water placed in ice bath to cool down chimichurri. COS to 41F at the end of inspection. 2. Relocated to walk in cooler to cool down. 3. Reheated to 166F. Will be placed in hot box in the future.

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, May 5, 2026 · Original Source

Routine Inspection

Jul 22, 2025

Pass

3 recorded violations

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

*REPEAT VIOLATION* 2 door reach in's ambient temperature measured at 45F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working. Assess/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 issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

*REPEAT VIOLATION* Located at the dry storage area, open bags of dry food not stored in food grade containers with secured lids. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid

In plain English

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

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

*REPEAT VIOLATION* 1. Chimichurri (contains oil and garlic) on prep table measured at 83F. Per PIC, chimichurri has been out since 2 hours prior to measurement. 2. 1 milk carton in 2 door reach in measured at 45F. PIC stated milk has been in the unit for more than 4 hours prior to measurement. Ambient temperature of unit per thermometer within the unit stated 45F. Other Potentially Hazardous Foods (milk, yogurt, salad with cut tomatoes) that measured between 45F - 49F have been in the unit for less than 4 hours per PIC. 3. In ice bath, raw beef and raw vegetable burger (top of the metal inserts) measured at 56F and 54F respectively. Food items within the metal inserts in the ice bath observed over stacked. PIC stated food items have been in the ice bath approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [SA]: 1. Chimichurri was time marked to be discarded 4 hours after it was removed from temperature control. 2. Milk carton was voluntarily discarded. Other PHFs were relocated to walk in cooler to rapidly cool down. 3. Food items were relocated to walk in cooler to rapidly cool down.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jul 22, 2025 · Original Source

Routine Inspection

Oct 24, 2024

Pass

5 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Washed and wet metal inserts and containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

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

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Located at the dry storage area, open bags of dry food not stored in food grade containers with secured lids. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

In plain English

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

More about other finding

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Trays of burritos that were actively cooling in the walk in cooler were completely covered with saran wrap and the trays were stacked directly on top of each other. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. Discontinue stacking PHFs directly on the top of each other.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

2 door reach in's ambient temperature towards the doors measured at 46F. Temperature log at 8 am for the unit stated 37 F. PIC stated unit was at freezing temperature and it was assessed by technicians today at 6 am. After approximately 30 minutes, Specialist checked the ambient temperature of the unit again and it measured at 46F towards the warmest part of the unit (close to the doors) while the ambient temp on the back end of the unit measured at 38F. [CA]: Repair/adjust/assess unit. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs at 41F or below at all times. Ensure thermometer inside is accurate.

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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At the 2 door reach in, honey dew, cut melons, yogurt measured at approximately 46 - 49 F. Per Person In Charge (PIC), food items have been in the unit for approximately 3 hours prior to measurement. Ambient temperature of unit measured at 46 F towards the doors/warmest parts of the unit. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs were relocated to blast chiller to rapidly cool down.