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Santa Clara County, CA

Lhcf - Amberwood Gardens

1601 Petersen Av

Last inspected Aug 24, 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

2 inspections

Routine Inspection

Aug 24, 2026

Pass

1 recorded violation

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

In the kitchen area, observed gaps between the hood and metal panels installed to the wall. In the warewash area, observed degrading ceiling and crevices around ventilation pipes connected to the ceiling. In the same area, observed spray foam used to seal holes and create additional crevices. In the dry storage room, observed coving peeling away from the wall and creating gaps. [CA] Ensure all gaps, cracks, crevices, holes, and openings are sealed to prevent possible harborage and entrance for 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 insects

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

Routine Inspection

May 22, 2025

Pass

2 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

In the kitchen area and warewash room, observed gaps and crevices in FRP panels and wall joints. [CA] Ensure facility floors, walls, and ceilings are maintained and sealed to prevent harborage of vermin.

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 problems
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, on the flat top grill, measured cooked beans at 118F, and white gravy at 110F. Per operator, cooked beans prepared over 4 hours prior, and white gravy prepared 3 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Operator discarded cooked beans and white gravy.

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, May 22, 2025 · Original Source

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