Follow-Up Inspection
May 25, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 25, 2026 · Original Source
Santa Clara County, CA
Papas And Eggs
2070 Old Middlefield Wy
Last inspected May 25, 2026 · 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
4 inspectionsRoutine Inspection
May 21, 2026
Conditional Pass
6 recorded violations
minorCode K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,851.25 Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K48Other
Official wording
Plan review
Inspector’s notes
Plans for the front drink preparation area were submitted and approved by Plan Check in 2023 but a final approval inspection was not conducted. [CA] Contact the Plan Check department to request a final inspection. (plans have expired, plan submittal and fees may be required). Reference service request number: SR0871858
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The cook line hand wash sink is unusable due to a leak from the waste water pipe. The hand wash sink next to the warewashing area has a non-functional hot water faucet valve. [CA] All food facilities shall provide an operable handwashing station. Handwashing facility shall be maintained in good repair. [SA] The one compartment food preparation sink temporarily set up with soap and paper towels for hand washing use.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water valve is non-functional at the warewashing area hand wash sink [CA] Repair plumbing fixture and maintain in clean and good repair.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured liquid eggs at 56 F and shell eggs at 60 F stored on top of an ice bath at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully submerge holding containers into ice baths or relocate to refrigeration. [COS] Items rearranged to be cooled to and held at 41 F or below. Measured steak at 55 F, hashbrowns at 52 F and bacon at 56 F within the under grill refrigerator. Ambient temperature of the unit measured at 52 F to 59 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooling potatoes removed from the unit. Unit temperature remeasured at 39 f. Measured PHF's within the 3 door preparation refrigerator at 46 F to 49 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Lid to the unit closed. Unit ambient temperature remeasured at 40 F.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured cooked potatoes at 83 F to 96 f within the under grill drawer refrigerator. PIC stated that the potatoes were removed from cooking 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Discontinue use of the under grill refrigerator to cool foods. [COS] Potatoes removed from the unit and placed in an ice bath to allow for proper airflow.
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, May 21, 2026 · Original Source
Routine Inspection
Dec 11, 2025
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the 3 door reach in refrigerator at 45 F to 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit to hold PHF's. Email a picture to inspector showing the unit at an ambient temperature of 41 F or below prior to resuming use.
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 issuesminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Cook lacks a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured diced ham at 52 F, diced tomato at 53 F and liquid eggs at 54 F within the top portion of the 3 door preparation refrigerator. Salsa within the lower section of the unit measured at 45 F. Ambient temperature of the unit measured at 45 F to 52 F. Cook stated that all items were placed within the unit 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's in the lower section of the unit relocated to an alternate unit to be cooled to and held at 41 F or below. PHF's within the top portion placed on ice baths to be cooled to and held at 41 F 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 temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
The hand wash sink next to the three compartment sink lacks a soap dispenser. Hand wash sink is partially block by a tray and garbage can. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.
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, Dec 11, 2025 · Original Source
Routine Inspection
Jan 22, 2025
Pass
5 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The coffee machine drain pipe drains directly to a waste pipe. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employees were eating meals on the back of house food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Cooling potatoes measured at 110 F within the under grill refrigerator. PIC stated that the potatoes were cooked 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Potatoes relocated to the upright refrigerator for proper cooling.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The door gaskets of the 3 door upright refrigerator and 4 drawer under grill fridge are in disrepair. [CA] Replace refrigerator door gaskets.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured liquid eggs at 58 F and shell eggs at 62 F within containers on top of ice at the cook line. Cook stated that the eggs were removed from refrigeration more than four hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Liquid and shell eggs voluntarily discarded. New batch placed within a deeper container fully submerged in an ice. Measured sausage at 52 F and steak at 55 F within the top drawer of the under grill fridge. Cooling potatoes measured at 110 F with the drawer directly below sausage and steak. [CA] PHFs shall be held at 41°F or below or at 135°F or above. The under grill refrigerator shall not be used to cool foods. [COS] Potatoes relocated, ambient temperature of the unit measured at 40 F. *Repeat violation.
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, Jan 22, 2025 · Original Source