Santa Clara County, CA

El Carmelo School

Name: El Carmelo School
Address: 3024 Bryant St, Santa Clara County, CA

3024 Bryant St

Last inspected Sep 4, 2026 · View Map ↗ · Compare ↗

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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 inspections

Routine Inspection

Sep 4, 2026

Pass

1 recorded violation

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Quaternary ammonia test strips observed expired. It was discussed with person in charge that test strips are on order and pending delivery. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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, Sep 4, 2026 · Original Source

Routine Inspection

Feb 23, 2026

Pass

2 recorded violations

minorCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Observed two dented cans of tomato sauce stored on shelf with other canned foods in the dry storage room. [CA] Cans with dents on the rim or seams must be removed from sale.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Package of raw shell eggs stored above ready-to-eat foods inside the upright reach-in cooler. [CA] Store raw food items 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 finding

Official record from Santa Clara County Department of Environmental Health, Feb 23, 2026 · Original Source

Routine Inspection

Sep 23, 2025

Pass

1 recorded violation

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed trail of ants crawling from the ceiling above the stainless steel wall mounted cabinets down the three-compartment sink to the mechanical dish washer. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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

Official record from Santa Clara County Department of Environmental Health, Sep 23, 2025 · Original Source

Routine Inspection

Jan 27, 2025

Pass

2 recorded violations

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of thermolabels for the high temp dishwasher. [CA] Provide thermolabels and test daily to ensure utensil/plate temperature is at 160F. www.paperthermometer.com

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured chicken alfredo pasta a 110F on hot unit (stacked on top of 2 trays). [CA] Reheat food to 165F and maintain 135F for hot holding. [COS] This tray of food will be discarded after lunch service.

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, Jan 27, 2025 · Original Source