Follow-Up Inspection
Sep 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 3, 2025 · Original Source
Santa Clara County, CA
Eurest @ Lumentum Cafe
1001 Ridder Park Dr
Last inspected Sep 3, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Aug 27, 2025
Conditional Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) The salad prep area's prep unit (against the wall) was not able to keep foods at 41F and below (see K07 above). [CA] Repair unit so that it can keep foods at 41F and below. Do not place potentially hazardous foods in this unit until it is repaired. *Repeat violation* 2) Per PIC, the undercounter dishwasher next to the 3-compartment sink has never been used, and there are no plans to use it. [CA] Remove unneeded equipment to prevent clutter and potential vermin harborage. 3) Inside a bulk food bin in the coffee prep area: observed a paper bowl was used as a scoop. [CA] Use approved scoops with handles to reduce risk of contamination.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Inside the prep unit against the wall in the salad prep area: measured internal temperature of pastrami and cooked chicken to be 53F. Operator stated pastrami had been purchased and prepped around 11:00am (approximately 90 minutes prior) and the chicken had been held in the unit since 9am (approximately 3.5 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Pastrami and chicken were moved to a different refrigerator.
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 temperaturecriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Per operator, Time as a Public Health Control is used for the hot items in the service area, but no time-marking was observed on the time logs for today. [CA] When using TPHC, foods must be IMMEDIATELY time-marked. [COS] Foods were properly time-marked.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed a small bucket stored inside the handsink next to the 3-compartment sink. [CA] Do not store items inside handsinks. Handsinks must be accessible to make handwashing not only possible, but likely.
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, Aug 27, 2025 · Original Source