Follow-Up Inspection
Aug 10, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 10, 2026 · Original Source
Santa Clara County, CA
Hummus Mediterranean Kitchen
715 Stanford Shopping Ctr
Last inspected Aug 10, 2026 · 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
Aug 7, 2026
Conditional Pass
3 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Grilled tomatoes and bell peppers on a skewer in a container on grill measured between 75-85F. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Food to be time marked to discard within 4 hours. Measured pesto hummus at prep station and in walk in cooler at 45F, raw chicken gyro in walk in at 45F. [CA] Maintain potentially hazardous 41F and below at all times.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Not all food handler cards available for review on site. Lack of Food safety managers certificate available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
3 fruit flies noted in a bottle of whiskey. [CA] Food/beverages shall be free from adulteration. [COS] Bottle of whiskey was poured down the drain.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Aug 7, 2026 · Original Source
Routine Inspection
Jul 16, 2025
Pass
8 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured beef and sliced sausage at top insert of pizza prep station. Containers were filled to the top. [CA] Maintain potentially hazardous food 41F and below. Fill containers half way. [COS]
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Unable to view all food handler cards. [CA] [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Ensure food handler cards are easily available for review.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Drain lines (prep sink, walk in condensate line etc. ) draining directly into floor sink without an air gap. [CA] Provide a minimum of 1 inch air gap above the rim of the floor sink.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Light cover is missing at ventilation unit. [CA] Provide a light cover.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured cous cous (75F) and chicken (65F) cooling in covered containers, more than 2 inches full in walk in cooler. [CA] Cool food rapidly by using shallow containers, no more than 2 inches (solid food) uncovered. [COS]
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Opened bags of dry ingredients upstairs in dry storage room. Bag of flour noted on floor. [CA] Seal bags tightly and store 6 inches off of the floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw beef wrapped in plastic wrap thawing on counter. [CA] Thaw food under running water at 70F water temp or less for no more than 2 hours or thaw in refrigeration overnight. [COS]
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Inoperable soap dispenser at hand sink at bar. [CA] Repair/replace soap dispenser. Additional hand sink located within 5-10ft. [COS] A portable soap dispenser was provided.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source