Routine Inspection
Feb 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 12, 2026 · Original Source
Santa Clara County, CA
Intuit Mtv Bayside Cafe - Servery
2750 Coast Av
Last inspected Feb 12, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Feb 19, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Two of the reach-in cooler located at the center work station was unable to hot potentially hazardous foods at or below 41F. Ambient temperature of the units was measured at 58-60F. [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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Potentially hazardous foods in reach-in coolers located at the center work station is measured at improper cold holding temperatures. Cream cheese, cheeses, chicken salad, potato salad, and roast beef sandwich were measured at 57-60F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the sandwiches was prepared at 9AM and will be subject to time where it will be discarded if not served by 1 PM. The other food items were voluntarily discarded by employee. 2) Potentially hazardous foods at the work stations along the wall were measured at improper hot holding temperatures. Measured cooked mixed vegetables at 125 F above stenos at the serving line. Measured cooked pizza at 110 F at the pizza display warmer. Measured chicken and fish at 110 F to 115 F within pans at the serving/ cook line. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] PIC stated that the items were cooked/ removed from temperature control at 11 am or later and will be subject to time where they will be discarded after the lunch service around 2 PM. Provide TPHC procedures to inspector 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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Feb 19, 2025 · Original Source