Routine Inspection
Sep 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 24, 2026 · Original Source
Santa Clara County, CA
Jane Lathrop Stanford Middle School
480 E Meadow Dr
Last inspected Sep 24, 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
4 inspectionsRoutine Inspection
Mar 2, 2026
Pass
1 recorded violation
minorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured spaghetti and red sauce at 60 F within a 6 inch covered pan in the walk in refrigerator. Cook stated that the spaghetti was removed from cooking 3 hours prior. Measured quesadillas at 49 F and plated spaghetti meals at 55 F within closed stored boxes in the walk in refrigerator. [CA] Keep storage box doors open while foods within them are cooling. Properly store cooling foods in such a way to allow proper air flow. 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.
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, Mar 2, 2026 · Original Source
Routine Inspection
Sep 17, 2025
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed the use of cardboard boxes to line shelves within the dry storage room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 issuesminorCode K48Other
Official wording
Plan review
Inspector’s notes
Facility installed the following new equipment: 1. Two unventilated counter top Accutemp Evolution boiler-free steamers within the kitchen 2. Ice machine adjacent to the walk in refrigerator [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The ice machine drain line extends directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Sep 17, 2025 · Original Source
Routine Inspection
Feb 24, 2025
Pass
1 recorded violation
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The sanitizer at the 3 compartment sink has been changed to sink and surface lactic acid sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical warewashing. Ensure sanitizer dispenser has been recalibrated to dispense lactic acid sanitizer.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 24, 2025 · Original Source