Santa Clara County, CA

McDonald's #11711

Name: McDonald's #11711
Address: 135 Cochrane Plz, Santa Clara County, CA

135 Cochrane Plz

Last inspected Apr 2, 2026 · View Map ↗ · Compare ↗

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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

3 inspections

Routine Inspection

Apr 2, 2026

Pass

1 recorded violation

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Hot water at mechanical warewash machine measured at 133F after 4 cycles. [CA] Provide hot water at a minimum of 160F for a high temp mechanical warewash machine. [COS] PIC will have staff manually warewash dishes until machine can be repaired.

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

Official record from Santa Clara County Department of Environmental Health, Apr 2, 2026 · Original Source

Routine Inspection

Jul 15, 2025

Pass

2 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

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

Inspector’s notes

Observed leak under 3 comp sink. [CA] Repair leak and maintain in good condition.

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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed french fries in the warmer to measure at 111F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC had staff discard the remainder and make a fresh batch.

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, Jul 15, 2025 · Original Source

Routine Inspection