Follow-Up Inspection
May 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 13, 2026 · Original Source
Santa Clara County, CA
Jesuit Retreat House
300 Manresa Wy
Last inspected May 13, 2026 · View Map ↗ · Compare ↗
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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
May 12, 2026
Closed
The health department recorded a closure at this inspection.
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Observed rodent droppings on the floors in multiple locations as noted under violation K23. [CA] Clean and sanitize all areas affected by rodent activity.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed Vermin: Documented in the following areas: Fresh rodent droppings at their approximately amount: - 2x on top of the low temperature dish machine - 20x throughout the deep fryer (currently not in use); evidence of nesting was observed in this unit - 10x on the ground directly below the dish machine - 5x on the ground around the dish machine chemicals - 1x in the lower storage cabinet to the left of the cooks line - 15x on the ground behind the cooks line - 40x on the top surface of the unused two door reach in cooler (in the space below the preparation table surface above) - 2x on a box in the downstairs storage 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: C. Hee 4. Notification: The person in charge during inspection, Father Chanh Nguyen, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed shelving near the cooks line affected by rodent droppings [CA] Clean and sanitize affected food and non-food contact surfaces affected by rodent activity
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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
No sanitizer was detected at the three compartment sink during active warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] The sanitizer bottle was manually re-primed to remove the air bubble and properly dispense sanitizer. The dishes previously washed were returned to the 200 ppm quaternary ammonia sanitizer solution.
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 problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed unused equipment (two door reach in cooler upstairs, unused equipment downstairs) throughout the facility. [CA] Remove any unused/excess equipment to prevent the harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, May 12, 2026 · Original Source
Follow-Up Inspection
Jun 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2025 · Original Source
Routine Inspection
Jun 16, 2025
Pass
4 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Facility lacks appropriate sanitizer test strips (chlorine and quaternary ammonia.) [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed numerous rodent droppings and dead insects in the downstairs food storage/basement area (prepackaged foods only): - Majority on the floor underneath the storage shelves - Few droppings on top of packaged biscuit and brownie boxes [CA] The premises of each food facility shall be maintained free of vermin or non-disease carrying insects, weevils, ants, gnats, and fruit flies. Vermin infestation shall not lead to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [SA] Packaged biscuit and brownie boxes will be discarded. Facility is to remove all rodent droppings and clean and sanitize food storage area within 24 hours. **NOTE** Per PIC, facility receives monthly pest control service reports. Unable to locate reports at the time of inspection. Provide pest control service reports within 24 hours.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw meat thawing from frozen in a container of standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment in food facility. A valid food handler card shall be provided within 30 days after the initial date of hire. Food handler cards shall be available for review.
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.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 16, 2025 · Original Source