Follow-Up Inspection
Aug 11, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 11, 2026 · Original Source
Santa Clara County, CA
Lhcf - Cupertino Healthcare & Wellness Center
22590 Voss Av
Last inspected Aug 11, 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
Aug 3, 2026
Conditional Pass
5 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, in the walk-in refrigerator, measured potentially hazardous foods between 56F and 65F including processed American cheese, processed Swiss American cheese, shredded monterey jack cheese, shredded cheddar, shredded parmesan cheese, cream cheese, cottage cheese, yogurt, milk, almond milk, soymilk, tofu, Mexican crema, pasteurized raw shelled eggs, hard boiled eggs, liquid eggs, sliced roast beef, whole turkey breast deli meat, sliced ham, sliced turkey, raw chicken, pesto, tuna salad and egg salad. Per operator, potentially hazardous foods stored from over 4 hours prior. Measured ambient air temperature of walk-in refrigerator at 64F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Potentially hazardous foods were VC&D due to time and temperature abuse. See VC&D report.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the kitchen, below the warewash machine, observed rodent droppings on the floor. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal any cracks, crevices, gaps, and holes to prevent possible entrance for vermin. Contact pest control to provide service as necessary.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Measured ambient air temperature of the kitchen at 94F. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured ambient air temperature of walk-in refrigerator at 64F. [CA] Ensure refrigeration is properly functioning and able to maintain potentially hazardous foods at 41F and below.
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 issuescriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk-in refrigerator, measured pureed broccoli at 74F. Per operator, purred broccoli was prepared 4 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, in shallow containers, by adding ice, using ice paddles, separating food into smaller portions, and/or using rapid cooling technology. [COS] Pureed broccoli was VC&D due to time and temperature abuse. See VD&D report.
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, Aug 3, 2026 · Original Source
Follow-Up Inspection
Feb 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 12, 2025 · Original Source
Routine Inspection
Feb 10, 2025
Conditional Pass
5 recorded violations
minorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed open bags of cereal, and flour stored in the dry storage room. [CA] Ensure open bags of dry food are transferred to food grade containers and covered with a fitted lid, or placed into containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, in the steam table, measured cooked broccoli at 130F, cooked vegetables at 125F, cooked rice at 125F, liquefied meat at 90F, liquefied bread at 90F, and refried beans at 90F. Per operator, cooked broccoli, cooked vegetables, and cooked rice stored for lunch service and are to be discarded; and liquefied meat, liquefied bread, and refried beans stored for 20 minutes in the steam table with the intention to reheat. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded cooked broccoli, cooked vegetables, and cooked rice. Operator moved liquefied meat, liquefied bread, and refried beans to steamer to reheat to 165F.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed knives stored between edges of prep tables in the food prep area. [CA] Ensure utensils and equipment are properly stored to prevent possible contamination. [SA] Knives removed from between edges of prep tables and to be properly washed and sanitized.
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 issuescriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed multiple live cockroaches underneath the warewash machine and warewash area. Observed unsealed FRP panels and crevices behind cove base tiles. Observed holes in floor tiles and missing grout around floor tiles. [CA] Facility shall be kept free of cockroach activity. Seal all cracks and crevices to prevent continued harborage. Clean and sanitize all areas with activity. Contact pest control to provide service for the facility. [SA] Facility is a licensed health care facility operating to provide meal service for 170 patients. Cockroach activity was limited to the warewash area, and no live activity or evidence of activity in the food prep and food storage areas. Previous pest control service conducted on 02/07/2025. Operator to contact pest control to provide service by morning 02/11/2025. A follow-up inspection to be conducted to evaluate facility for further activity and to ensure activity has not spread to food prep areas. Any contamination of food and/or cockroach activity in the food prep areas may result in closure of the facility.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Underneath the warewash area, observed cracks and crevices between cove base tiles, and around edges of FRP panels. In the kitchen area, behind the steamer, observed FRP panel installed with crevices between edges. [CA] Ensure all wall panels are properly affixed to the wall and sealed. Seal all cracks and crevices to prevent possible 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 problemsOfficial record from Santa Clara County Department of Environmental Health, Feb 10, 2025 · Original Source