Santa Clara County, CA

Homestead High School - Cafeteria

Name: Homestead High School - Cafeteria
Address: 21370 Homestead Rd, Santa Clara County, CA

21370 Homestead Rd

Last inspected Mar 26, 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 inspections

Routine Inspection

Mar 26, 2026

Pass

4 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

In dry storage room, boxed food items stored 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 finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Utensil surface tenperature measured at 156F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

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

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

In hot holding unit, egg sandwiches stored for less than 2 hours measured at 98F, manager stated they are kept under Time as Public Health Control (TPHC) and discarded within 4 hours. Time logs were not available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Food is marked to be discarded within 4 hours of removal from temperature control.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Testing equipment for high temp dishwasher 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 problems

Official record from Santa Clara County Department of Environmental Health, Mar 26, 2026 · Original Source

Routine Inspection

Sep 4, 2025

Pass

3 recorded violations

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Multiple trays of cooked rice left to cool overnight inside the walk in were measured between 44F and 46F. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employees VC&D PHF.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Yogurt held inside the reach in refrigerator measured at 44F, per PIC it was just prepared less than 2 hours ago and stored there to cool. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

In plain English

More about food kept at an unsafe temperature

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Single use sanitary towels stored outside dispenser. [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.

Mar 25, 2025

Pass

2 recorded violations

minorCode K04Employee health and hygiene

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Observed employee eating inside the kitchen on a food prep counter. [CA] Employees shall eat/take breaks in designated areas away from food prep stations.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured yogurt parfait at 56F in 2 door reach in. Measured pre-cooked chicken pieces between 56-62F in walk in cooler. Manager stated chicken was left out during brunch period (30 min- 1 hr) [CA] Maintain potentially hazardous food 41F and below. Cool food rapidly down to 41F. [COS] Note: per manager leftover food is donated. If food is unable to maintain proper holding temperatures of 41F and below or 135F and above, food shall not be donated.