Santa Clara County, CA

Pacific Dining - De Anza College

Name: Pacific Dining - De Anza College
Address: 21250 Stevens Creek Bl, Santa Clara County, CA

21250 Stevens Creek Bl

Last inspected Jun 25, 2025 · 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

Jun 25, 2025

Pass

5 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Broken coving near walk in freezer door inside walk in cooler. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair the coving. Observed food debris accumulated in cookline area and in warewash area around water heater. [CA] Floors in food preparation area shall be kept clean.

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 K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

1 light in hood above oven i pizza prep area is not working. [CA] Repair or replace the light.

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 issues

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometers is refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

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 K48Other

Official wording

Plan review

Inspector’s notes

Lack of hand wash sink close to cookline and close to warewash area. There is only 1 hand wash sink in the main kitchen near men's restroom. [CA] Provide plans to plan check department to install hand wash sinks in the facility. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Plans to install hand wash sinks shall be submitted by 7/21/2025.

In plain English

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

More about other finding

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Walk in freezer door has broken gasket. [CA] Repair the refrigerator door. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

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, Jun 25, 2025 · Original Source

Follow-Up Inspection

May 20, 2025

Pass

2 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Ambient temperature of 3 PHF refrigerators in middle island with salads and sandwich is at 50F or higher. [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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured PHFs in salad and refrigerator units at the middle island above 41F. PHFs in sandwich refrigerator unit near bread storage measured at 45F, PHFs in sandwich prep unit facing the main kitchen measured at 58F. PHFs in left salad prep unit measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC used ice bath for PHFs in sandwich prep unit near bread storage. PHFs in other two refrigerators will be marked for TPHC (time as public health control) and any leftover will be discarded at end of 4 hours from when they were taken out of temperature control. PIC mentioned he will contact a technician to service these units. Use ice baths to store PHFs or use TPHC method and provide a log until the refrigerators are able to maintain PHFs at 41F or below.

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, May 20, 2025 · Original Source

Routine Inspection

May 13, 2025

Pass

6 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Accumulation of food debris and dust on floor in cook line area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed loose coving in walk in cooler near walk in freezer door. [CA] Repair the coving.

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 K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed splashes of food debris on walls behind cook line, on sides of cook line equipment and observed grime and other build up under warewash machine area. [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 K35Equipment and utensils

Official wording

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

Inspector’s notes

Two door refrigerator near two door hot holing unit and prep units at pizza station and salad area are not maintaining PHFs at 41F or below. [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

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

*Major The following PHFs measured above 41F: Bean sprouts on cart next hand wash sink near pizza station at 60F Sliced tomatoes on counter next to hand wash sink at 60F Boiled eggs, cheese, sliced tomatoes in prep unit at middle island salad station at 60F Bean sprouts in prep unit at middle island salad/sandwich station at 55F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC used ice baths and decided to use TPHC (Time as Public Health Control) for all the PHFs and will discard any leftovers at the end of 4 hours from when the PHFs were taken out of temperature control. Discontinue holding PHFs in the units that are not able to maintain temperatures at 41F or below. Use ice baths or TPHC method until the units are repaired. Boiled eggs, tofu in prep unit at pizza station measured at 46 F and sauces in two door refrigerator measured at 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the sauces to walk in cooler to cool to 41F. Boiled eggs and tofu at pizza station will be discarded at the end of lunch shift.

In plain English

More about food kept at an unsafe temperature

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

*Repeat violation Observed open ready to eat food items in containers stored on a cart directly under soap and paper towel dispenser near hand wash sink at pizza station. [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

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

More about other finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine measured at 0 ppm in warewash machine. No active warewashing at the time of the inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Use three compartment sink to manually sanitize dishes until the warewash machine is 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, May 13, 2025 · Original Source