Santa Clara County, CA

Lhcf - Channing House

Name: Lhcf - Channing House
Address: 850 Webster St, Santa Clara County, CA

850 Webster St

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Aug 31, 2026

Pass

3 recorded violations

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed the build-up of a mold like material on the silicon caulking behind the three compartment sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed broken floor tiles around floor sinks and missing tile grout in various areas within the kitchen. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

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

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed water leaking from the condenser tray within the 3 door upright refrigerator at the prep line. [CA] Repair the plugged condensation line.

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 problems

Official record from Santa Clara County Department of Environmental Health, Aug 31, 2026 · Original Source

Routine Inspection

Nov 10, 2025

Pass

3 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Measured rice soup at 64 F within a 5 gallon container in the walk in refrigerator. Log stated that the soup began cooling 2.5 hours prior and was removed from the blast chiller 30 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. [COS] Ice wand inserted into the soup to allow for 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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured PHF's within the 4 door upright refrigerator(#6) at 48 F to 52 F (see measured observations). PIC stated that the items were placed within the unit greater than 4 hours prior. Ambient temperature of the unit measured at 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Measured the maximum hot water temperature of 108 F from the three compartment sink and both serving island dump sinks. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

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 problems

Official record from Santa Clara County Department of Environmental Health, Nov 10, 2025 · Original Source

Routine Inspection

Dec 30, 2024

Pass

2 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Measured the lactic acid sanitizer at less than 272 ppm/ 704 DDBSA (not in active use to sanitize wares). [CA] Maintain lactic acid sanitizer at approved levels per manufactures specifications. [COS] Sanitizer dispenser adjusted to approved concentration.

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

Measured hot dogs at 115 F to 123 F and cooked fish at 123 F within the cook line steam table. Cook stated that the items were removed from cooking at 10 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Hot dogs and fish reheated and are to be held at 135 F or above. Discontinue the practice of double stacking metal containers within the steam table, use lids where needed to maintain the temperatures at 135 F or above.