Hyatt Regency Santa Clara - Evolution Restaurant

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

MAJOR: 1) Cooked chicken breast measured to be 115F in hot holding container. Chicken observed to be in a container stacked on a container inside steam table. Other items directly placed in steam table measured to be 158F. 2) Salad bar measured to have: -Cut tomatoes at 51F -Eggs salad 51F -Salad dressing at 51F -Beets at 52F 3) Roasted vegetables in self service hot holding measured to be 115F. 4) Soup on griddle measured to be 123F. Per chef soup was from start of banquet, approximately 3.5 hours prior. MINOR: 5) Cut melons at the prep cooler at front cookline measured to be 46F. Other items in cooler measured to be 41F and below. Melons were in a container stacked inside another container. [CA] PHFs shall be held at 41°F or below for cold holding and at 135°F or above for holding. [COS]1) Chicken is to be kept on TPHC. Chicken service started for lunch at about 3 hours prior. Using TPHC operator must discard the chicken after 4 hours. Facility does not intend to use TPHJ long term and well keep oven hot. 2) Per operator salad restocked at 1:00PM (2 hours prior) Keep PHFs sing TPHC (time as publich health control) out of temperature contol for up to 4 hours and then all PHFs shall be discarded if not consumed. 3) Roasted vegetables were VC&D 4) Soup was VC&D.

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.

Official wording

Plan review

Inspector’s notes

Kitchen observed to be operating employee feeding area in back through back hallway. No history of employee area observed during file review[CA]Facility shall submit for employee feeding area to this department. Facility has until 06/08/2026 to submit plans for employee cafe. See EHinfo.org Plan Check for more information.

In plain English

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

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Compressed air tank in back employee feeding area not chained to rigid structure. [CA] Chain compressed air to rigid structure.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1) Walls and floors at dishwashing area especially behind 3-comp sink observed to have black biuild up. [CA] Keep walls clean and maintain in good condition. 2) Ceiling at dishwashing room observed to be leaking [CA] Repair ceiling and ensure ceiling is not leaking 3) Ceiling in walk in cooler in middle of cookline observed to have dust and debris build up. [CA] Clean ceiling.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Corner prep cooler at cookline measured to have: -Heavy Cream at 50F -Pooled eggs at 47F -Garlic in oil at 47F 2 door under counter cooler across from cookline measured to have: -cooked potatoes at 50F -Spicy ranch at 50F -Ambient temperature of 50F Per operator coolers at cookline were just restocked in the last hour for lunch service. [CA] Keep PHFs at 41F and below for cold holding. [COS] Employee moved PHFs in each cooler to either another prep cooler or 2 door upright at cookline.

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.

Official wording

Floor, walls, ceilings: built,maintained, 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.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Some food handler cards observed to be expired [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.

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.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

1) Prep cooler across from front grill measured to have: -Onion Jam at 48F -Shrimp at 47F -Raw beef at 47F -Cooked chicken at 48F -Cut tomatoes at 52F (per operator tomatoes were just cut) Back of cooler observed to be frosted over. 2) Pizza prep cooler measured to have: -Fresh mozzarella at 47F -Cut tomatoes at 48F -Mortadella at 47F -Sausage at 47F -Diced chicken at 47F. 3)Walk in immediately next to back cookline measured to have: -Ambient temperature of 46F -Pooled eggs at 45F -Cooked chicken (from previous day per operator) at 46F -Seared Salmon (from 4 hours prior) at 46F -Garlic at 46F [CA] PHFs shall be held at 41°F or below for cold holding. [COS] 1 & 2) Per operator prep coolers at front cookline were stocked within the last 2.5 hours for lunch service and food was kept in walk in prior to service. All items in each unit were placed on ice bath in unit to keep cold. Facility shall check temperature to ensure PHFs are in temperature. 3) Per temperature log cooler was in temperature 3 hours prior. Cooler was emptied and all food was moved to other walk in coolers available in the facility.

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.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1) Floor in dishwashing area observed to have standing water and cracks in floor. Floor and walls observed to be stained with black substance. [CA] Clean and repair floors in back dishwashing area. 2) Back door to left of server area observed to have large gaps at bottom and around sides of door. [CA] Seal any gaps larger than 1/4" to prevent entry.

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.

Official wording

Time as a public health control; procedures & records

In plain English

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

Official wording

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

Inspector’s notes

Storage area beverage walk in cooler observed to have large frozen ice block in back of walk in cooler. [CA] Defrost and repair cooler.

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.

Official wording

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

Fish observed to be thawing in walk in cooler under ROP [CA] Fish shall not be placed into reduced oxygen packaging unless fish is to be frozen before, during, and after ROP packaging. [COS] Operator cut seal open from ROP vacuum sealed bag.

In plain English

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

Official wording

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

Inspector’s notes

Left most walk in cooler in storage area observed to have about 2 ft tall frozen ice block by back wall. [CA] Defrost cooler and repair cooler wall.

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.