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Restaurant
Health Inspections.org

Santa Clara County, CA

Intuitive Surgical - B110 Cafe - Servery 2 And Coffee Bar

950 Kifer Rd

Last inspected Mar 24, 2026 · View Map ↗ · Compare ↗

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Pass

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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

Mar 24, 2026

Pass

1 recorded violation

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Saw chicken and rice cooling in walkin cooler with plastic wrap tightly covering the container. Per PIC items were placed in walkin 30 mins prior to inspection. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Plastic wrap was removed to facilitate rapid cooling.

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

Official record from Santa Clara County Department of Environmental Health, Mar 24, 2026 · Original Source

Routine Inspection

Feb 26, 2025

Pass

1 recorded violation

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

In the produce walk in cooler, grilled ginger and onions observed cooling in a deep, covered container. Per operator, food items were removed from temperature control 45 minutes 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. Properly store cooling foods in such a way to allow proper air flow.

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

Official record from Santa Clara County Department of Environmental Health, Feb 26, 2025 · Original Source

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