Santa Clara County, CA

Ga - Best Day Employee Café

Name: Ga - Best Day Employee Café
Address: 2401 Agnew Rd, Santa Clara County, CA

2401 Agnew Rd

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine Inspection

Jul 8, 2026

Pass

1 recorded violation

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Cold water valve cannot be turned off. 3-comp sink measured to have have 106F due to continuous cold water mixing with hot water. Handwash sink measured to have 138F hot water. [CA]Provide hot water at 120F at 3-comp sink for dishwashing. Repair cold water valve. [COS] Valve was repaired.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Santa Clara County Department of Environmental Health, Jul 8, 2026 · Original Source

Routine Inspection

May 26, 2025

Pass

2 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Major: 1) Nacho cheese in countertop dispenser measured to be 127F. 2) Burger in water bath on griddle measured to be 128F MINOR: 1) Spaghetti measured to be 130F. [CA] Maintain PHFs at 135F and above for hot holding. [COS] MAJOR: 1) Nacho cheese was reheated to 165F prior to being place was back into dispenser. 2) Griddle temperature was turned up and burgers were measured to be 132F after 5 minutes. Continue to reheat water to 165F prior. MINOR: 3) Spaghetti was reheated to 165F and measured to be 156F in warmer after 30 minutes.

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

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Thermometer read out on Chili countertop dispenser observed to be incorrect. [CA] Calibrate thermometer for chili countertop dispenser.

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

Official record from Santa Clara County Department of Environmental Health, May 26, 2025 · Original Source

Routine Inspection

Dec 26, 2024

Pass

2 recorded violations

criticalCode K11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

Commercially packaged nacho cheese and chili measured to be 109F and 98F inside dispensers. [CA] Reheated commercially prepackaged PHFs rapidly to 135F prior to placing inside holding unit. Reheat [COS] Chili and nacho cheese were reheated in back to 165F prior to returning to dispensing hot holding unit.

In plain English

More about food kept at an unsafe temperature

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Burgers in hot water bath measured to be 133F. [CA] Keep PHFs at 135F and above for hot holding. Ensure hot water bath is hot and able to keep PHFs at 135F and above prior to adding PHF to water bath. [COS] Per employee burgers were cooked withing the last 15-20 minutes. PHFs was reheated to 165F and then placed back into hot water bath at 135F.