Santa Clara County, CA

Hammer Montessori At Gardner

Name: Hammer Montessori At Gardner
Address: 502 Illinois Av, Santa Clara County, CA

502 Illinois Av

Last inspected Sep 3, 2026 · View Map ↗ · Compare ↗

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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

6 inspections

Routine Inspection

Sep 3, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Sep 3, 2026 · Original Source

Routine Inspection

Mar 12, 2026

Pass

1 recorded violation

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

No paper towels available at hand wash station. [CA] Ensure paper towels are stocked at all times. [COS] Paper towels were restocked.

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.

Sep 17, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Sep 17, 2025 · Original Source

Routine Inspection

Mar 3, 2025

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Clean tray stacked and left to dry inside the 3-comp sink [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

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 K18Other

Official wording

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

REPEAT VIOLATION : Temperature logs for reheating were not available upon request. PIC was observed refilling the logs from memory and no temperature measurements were observed being taken. [CA] Ensure record keeping is maintained following the HACCP procedure. Ensure reheating temperature are recorded immediately after they are taken.

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 : Potentially Hazardous Food (PHF) was measured at 50F : Cooked corn held inside the cold holding unit that was left open and the items observed to be overstacked . Per PIC, the corn was taken out from the upright refrigerator an placed inside the cold holding unit about an hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC was advised to rearrange the PHFs into different cold holding units and keep the unit closed. If space is an issue Time As Public Health Control (TPHC) can be used instead. PHFs can be left at room temperature for a maximum of 4 hours and leftovers shall be discarded afterwards.

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, Mar 3, 2025 · Original Source

Follow-Up Inspection

Oct 15, 2024

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source

Routine Inspection

Oct 11, 2024

Conditional Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Major violation : Measured the following Potentially Hazardous Foods (PHFs) at improper holding temperatures : Chicken salad (60F). Operator immediately discarded the tray containing prepackaged salads when asked about the time and stated they were only out for half an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Operator VC&D the salads.

In plain English

More about food kept at an unsafe temperature

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Paper towel dispenser at the handwash sink is empty. No paper towels were available nearby. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times. [COS] Maintenance personnel restocked paper 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

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

No temperature logs were available for review. According to the HACCP plan procedure on site, temperature record keeping is necessary. PIC stated they usually maintain the records but this week she was not here and just came in today. No records were provided for any time frame. [CA] The food facility shall follow the approved HACCP plan procedures. [SA] PHFs were taken out from the 2 door refrigerator where the ambient temperature was measured below 41F, all PHFs in other refrigeration units were properly maintained, except for the chicken salad within the grab and go cooler that was voluntarily discarded by PIC. Lunch items are served and discarded within the 4 hours window.