Follow-Up Inspection
Feb 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 3, 2026 · Original Source
Santa Clara County, CA
Hayes Mansion - Restaurant Kitchen
200 Edenvale Av
Last inspected Feb 3, 2026 · View Map ↗ · Compare ↗
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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
4 inspectionsRoutine Inspection
Jan 30, 2026
Conditional Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*Major Violation* Multiple containers of chicken wings were observed at 90F cooling at the back preparation table. A food worker stated that the chicken wings were heated from raw to 140F, and then subsequently cooled starting approximately 40 minutes prior. It was additionally discussed that the current process is to cook the chicken wings up to 140F, subsequently cool, and then cook to above 165F again to serve. Discontinue this practice and cook all foods to their required cooking temperatures. [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. PHFs shall be held at 41°F or below or at 135°F or above. [COS] Due to the inadequate cooking temperature, the chicken wings were returned to the oven to cook to above 165F. *Minor Violation* Observed containers of food in an ice bath not fully submerged in the bath. Sweet potatoes and cooked vegetables measured at 48F and 47F respectively, at the top of the container and 39F at the bottom of their containers. A food worker stated the containers were filled approximately 1 hour prior. [CA] PHFs shall be held at 41°F while cold holding. [COS] The violation was corrected by portioning out the top layer of food to relocate to an operable cooler.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed raw foods in the upright preparation coolers near the cooks line and in the upright freezer stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Observed the low temperature dish machine to be leaking and unable to provide sanitizer at the required concentration at the final rinse cycle [CA] Repair/replace the dish machine so that it is in good repair.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed a heavy accumulation of grime and debris throughout the floors and walls of the bar. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed the paper towel dispenser at the bar to be empty at the time of inspection. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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.
More about handwashing problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*Major Violation* No sanitizer was detected in the final rinse cycle at the low temperature dish machine during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] The violation was corrected by a food worker setting up a quaternary ammonia sanitizer solution in the sink adjacent to the low temperature dish machine to fulfill the warewashing sanitizing step. Other dishes and utensils that were cleaned on this morning were returned to the warewashing area to sanitize. *Minor Violation* Observed an accumulation of grime throughout the nozzle of the soda machine at the bar. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed numerous fruit flies throughout the bar area. [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 insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed an accumulation of grime/grease throughout the sides, between, and at the wheels and casters of equipment throughout the cooks line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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, Jan 30, 2026 · Original Source
Routine Inspection
May 7, 2025
Pass
6 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
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 insectsminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
FOUND A C02 TANK NOT FASTENED TO A RIGID STRUCTURE. [CA] FASTEN CO2 TANK TO A RIGID STRUCTURE.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE SERVICE REFRIGERATOR UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/ADJUST THE REFRIGERATOR SO THAT IT CAN KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. DO NOT USE THIS REFRIGERATOR TO STORE PERISHABLE ITEMS UNTIL IT HAS BEEN APPROVED BY THE DEPARTMENT.
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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
MISSING WORKING THERMOMETER FOR THE SERVICE REFRIGERATOR. [CA] ENSURE ALL THE REFRIGERATORS HAVE A THERMOMETER.
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
FOUND 10 BOTTLES (16 OZ) WITH SALAD DRESSING AT 49F STORED IN THE SERVICE REFRIGERATOR OVERNIGHT. [CA] KEEP POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D. NOTE: THE OPERATOR STATES THAT THE REST OF THE FOOD HAS BEEN IN THIS REFRIGERATOR FOR LESS THAN 2 HRS. RELOCATE THE PERISHABLE FOOD TO A WORKING 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 temperatureminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
FOUND THE INSIDE WHITE PLASTIC FLAP WITH MOLD LIKE SUBSTANCE. [CA] CLEAN THIS AREA MORE OFTEN.
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, May 7, 2025 · Original Source
Routine Inspection
Nov 14, 2024
Pass
3 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Broken light shield in dishmachine area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Employee dried dishes with towel after dishes were washed from dishmachine. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. Debris built up in soda nozzle in bar area. [CA] Clean and sanitize soda nozzle.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee stored jacket on the shelf near dishmachine area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] Employee placed jacket in employee locker.
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, Nov 14, 2024 · Original Source