Santa Clara County, CA

Notre Dame High School Cafeteria

Name: Notre Dame High School Cafeteria
Address: 596 S 2nd St, Santa Clara County, CA

596 S 2nd St

Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

Routine Inspection

Sep 25, 2026

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

In the 3 compartment sink, observed quaternary ammonia in the rinse section(second compartment). [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried.

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 K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Grab and go cooler is lacking a hanging thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Observed tomato sauce measured at 67F in 2 door upright reach in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Employee placed tomato sauce container on ice bath.

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, Sep 25, 2026 · Original Source

Routine Inspection

Mar 19, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Mar 19, 2026 · Original Source

Routine Inspection

Sep 23, 2025

Pass

1 recorded violation

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Multiple prepackaged food items in the grab and go cooler are lacking labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Santa Clara County Department of Environmental Health, Sep 23, 2025 · Original Source

Routine Inspection

Jan 27, 2025

Pass

2 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Single use sanitary towels are missing from dispenser. Employees are using a roll stored by the cook line. [CA] Refill sanitary towels dispenser. (COS)

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.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Grab and go refrigerator is out of order. Facility is using ice bath for cold drinks and PHFs. Manager stated they put in an order to repair the unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or 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 issues

Official record from Santa Clara County Department of Environmental Health, Jan 27, 2025 · Original Source

Routine Inspection

Oct 3, 2024

Pass

6 recorded violations

minorCode K32Food source and labeling

Official wording

Food properly labeled and honestly presented

Inspector’s notes

Prepackaged food items in the grab and go cooler are not labeled. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Cardboard used to line shelving inside dry storage room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

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 issues

minorCode K44Pests

Official wording

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

Inspector’s notes

Back door opens directly to dry storage room is open, no screens installed. [CA] Keep back door closed at all times or install a screen to prevent the entrance and harborage of 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

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Boxed produce stored directly on the floor inside dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K31Contamination

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Sneeze guard for self service is not available. Per operator, it broke and was never replaced . [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

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 contamination

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water temperature at the 3 compartment sink was measured at 117F. [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, Oct 3, 2024 · Original Source