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Santa Clara County, CA

Hyatt House San Jose - Kitchen

2105 N First St

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Sep 22, 2026

Pass

4 recorded violations

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand sink located near the small 3 comp sink found obstructed with bar mats. [CA] Keep hand sink accessible at all times. Lack of soap in employee restroom. [CA] Keep dispenser stocked at all times. [COS]

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 problems
minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of quaternary ammonium test strips for the sanitizer dispenser and thermolabels for the high temp dishwasher. [CA] Provide test strips and thermolabels and test daily (quat 200-400ppm, thermolabels 160F plate temperature).

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 K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed leak at hand sink faucet located next to the coffee urn station. [CA] Repair the faucet.

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 problems
minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Measured prep unit next to omelette station at 46F. [CA] Maintain unit to ensure potentially hazardous food is held 41F and below.

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 issues

Official record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source

Routine Inspection

Mar 24, 2025

Pass

4 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured hot water at the prep sink to be 102F. [CA] Provide hot water (120F) at the prep 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 problems
minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

A manager's food safety certificate was not available for review. [CA] Obtain a manager's food safety certificate and have it available.

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 issues
minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

1) The frontmost kitchen handwash sinks' faucet was not connected. Another handwash sink was located nearby. [CA] Repair handwash sink and maintain in good repair. Repair by 3/28/25. 2) The soap dispenser at the rear kitchen handwash sink was empty. [CA] Keep soap dispenser filled at all times. [COS] Soap dispenser was filled.

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 problems
minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

A method of measuring the final rinse temperature of the high-temperature dishwasher was not available. Quaternary ammonia test strips were not available for the 3-compartment sink. [CA] Obtain a method of measuring the final rinse temperature of the high-temperature dishwasher (e.g. thermal stickers or a thermometer capable of maintaining the highest temperature reading). Obtain quaternary ammonia test strips.

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 24, 2025 · Original Source

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