Santa Clara County, CA

Intuit Mountain View - Boh And Foh Kitchen (Main Kitchen)

Name: Intuit Mountain View - Boh And Foh Kitchen (Main Kitchen)
Address: 2601 Garcia Av, Santa Clara County, CA

2601 Garcia Av

Last inspected Feb 18, 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

3 inspections

Follow-Up Inspection

Feb 18, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Feb 18, 2026 · Original Source

Routine Inspection

Feb 12, 2026

Conditional Pass

6 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The front auxiliary service line lacks a hand wash sink. Area is scooping and serving open food items. [CA] All food facilities shall provide an operable handwashing station in all areas of open food preparation/ serving. Return hand wash station to area.

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.

Official wording

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

Inspector’s notes

Found leaking faucet at 2-compartment sink (middle section) when water is on. [CA] Secure leak.

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

The 4 drawer fridge under the rear cook line measured at 55 - 56 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or 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

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

At the vendor service area; wrapped rice item and mushroom wrap subject to TPHC without time markings. Vendor stated that items were removed from TPHC at 9:45am. [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] PHF's added to a TPHC log with a discard time of 4 hours. Cooked pizza at the serving line subject to TPHC without time logging. (measured at 95 F). [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] Pizza placed on a TPHC log with a start and discard time.

In plain English

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

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured the following PHFs holding between 55F - 56F in 4 door under drawer for more than 4 hours: sliced cheese, cheese block, raw bacon, lentils and vegetables. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash. Sushi rice at the sushi preparation area was being held outside of temperature control by the use of an unapproved pH testing method. Sushi rice was prepared at 7am and intended to be held for more than 4 hours. [CA] Until pH testing of sushi rice is approved via a HACCP submitted to this department, PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sushi rice and all sushi rolls were discarded (outside of temperature control for more than four hours). Submit HACCP to this department for review and approval.

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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Found bowls without handles being used to dispense bulk goods in dry storage room. [CA] Provide scoops with handles. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

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, Feb 12, 2026 · Original Source

Routine Inspection

Apr 22, 2025

Pass

4 recorded violations

minorCode K31Contamination

Official wording

Consumer self service does prevent contamination

Inspector’s notes

The sneeze guard does not fully protect open foods displayed at the naan and sauce table. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

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 contamination

criticalCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Measured cooked pasta at 45 F to 48 F within deep, covered lexan containers in the walk in refrigerator. Cook stated that the pasta was cooked the day prior. [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] Pasta was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

To-go lids were stored under the hand wash sink at the pizza station area. [CA] Food or food related equipment shall be stored in an approved area.

In plain English

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

More about other finding

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed the use of bowls to scoop food within the drawer refrigerators and bulk storage containers at the cook line. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.