Follow-Up Inspection
Apr 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 22, 2026 · Original Source
Santa Clara County, CA
Mountain Mikes Pizza
3155 S Bascom Av # B
Last inspected Apr 22, 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
Apr 16, 2026
Conditional Pass
4 recorded violations
minorCode K31Contamination
Official wording
Consumer self service does prevent contamination
Inspector’s notes
Sunflower seeds and croûtons displayed for customer self service at the salad bar without protection from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured garlic butter spread at 72 F and ranch dressing within a squeeze bottle at 68 F stored at room temperature at the cook line. Cook stated that the items were removed from temperature control 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Garlic butter spread and ranch added to time as a public health control log. Items are to be discarded following a total service time of 4 hours.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The customer restroom hand wash sink lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towel dispenser refilled.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
The ware washing machine chlorine sanitizer measured at 0 ppm (not actively in use). Chlorine dispenser container is empty. PIC stated that they didn't have additional supply. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] All wares are to be manually sanitized at the 3 compartment sink with 100 ppm chlorine.
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, Apr 16, 2026 · Original Source
Follow-Up Inspection
May 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 22, 2025 · Original Source
Routine Inspection
May 19, 2025
Conditional Pass
8 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Minor: Measured the following PHFs holding between 44F - 46F in 3 door cold top (self service) area for less than 4 hours: shredded cheese, macaroni salad and potato salad. [CA] Maintain all cold PHFs held at or below 41F.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Found 3 loose CO2 tank near water heater. [CA] Secure CO2 tank to rigid structure to prevent from accidental discharge.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found new unapproved faucet installed at mop sink. [CA] Install commericially approved faucet at mop sink where atmospheric pressure valve is provided. 2. Found leaking drain line under hand wash sink located in back prep area and in 3-compartment sink. [CA] Secure leak.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
1. Found light bulb off at the mechanical exhaust hood. Observed pizza actively cooked in oven. [CA] When cooking light shall be on to provide adequate lighting. 2. Found 1 burnt light bulb at mechanical exhaust hood when lights were turned on. [CA] Replace burnt light bulb.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found boxes of food stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed active warewashing at dish machine. Measured 0ppm chlorine at dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator directed to discontinue warewashing at dish machine, all cleaning shall be conducted at 3-compartment sink until dish machine is able to read 50ppm chlorine.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found a few flies near prep area and mop sink area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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 insectscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Found ONLY hand wash station located in back prep area without single use paper towels. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator directed to restock.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, May 19, 2025 · Original Source