Follow-Up Inspection
Oct 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2025 · Original Source
Santa Clara County, CA
Giorgio's Pizza House
1445 Foxworthy Av
Last inspected Oct 8, 2025 · 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
3 inspectionsRoutine Inspection
Oct 6, 2025
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*Repeat violation 1) Marinara sauce on stove measured 64F. Food employee stated that sauce was removed from temperature control two hours prior. 2) In the 3 door preparation cooler: cooked chicken and sausage calzone stuffing measured between 50-51F. Per food employee, food was stored in unit over night. [CA] Potentially hazardous foods shall be held at 41°F or below or at 135°F or above. [COS] Marinara sauce was reheated to 174F. Cooked chicken and sausage stuffing 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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
*Repeat violation Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.
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
Hand wash sinks throughout kitchen obstructed by trash cans. [CA] Hand washing facilities shall be clean, accessible, and unobstructed 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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One live german cockroach observed on glue trap in office area. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize areas of dead cockroaches. [COS] Operator discarded glue board.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Oct 6, 2025 · Original Source
Routine Inspection
Oct 3, 2024
Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
The following Potentially Hazardouds Foods ( PHFs) were measured at improper holding temperatures: Major : Pizza sauce held inside pizza station prep cooler was measured at 50F, raw chicken (51-52F) held inside prep cooler drawer at cookline, cooked pasta (54-56F) held inside prep cooler drawer at cookline, salsa (53F) held inside prep cooler inserts at cookline, soup (121F) hot holding at bar station. Minor : PHFs measured between 44F and 46F : cut tomatoes, ground beef, cooked chicken, chicken wings, beef patties. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee voluntarily discarded salsa, raw chicken, soup and pasta in trash. Employee put a time marking on the pizza sauce to discard after 4 cumulative hours from when removed from temperature control.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Thermometers inside prep coolers at the cookline are not available. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Chlorine test strips for the dishwasher are not available. [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 problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Cream stored in crates directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Quaternary ammonium at the 3-conpartment sink at the bar area was measured at 0ppm while not being used. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 3, 2024 · Original Source