Santa Clara County, CA

Premier Pizza

Name: Premier Pizza
Address: 3944 Rivermark Plz, Santa Clara County, CA

3944 Rivermark Plz

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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Pass

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

May 18, 2026

Pass

2 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water at the hand sink at the back kitchen measured 71F. Hot water handle is inoperable. Per staff, they are working on a repair. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Open bag of flour stored on the floor directly underneath the hand sink at the back of the kitchen. Box of chicken wings stored directly on the floor in the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to prevent contamination. Ensure that after being opened, bags of bulk foods are stored in NSF containers with tight fitting lids. Ensure food is stored away from hand sinks to prevent splash contamination.

In plain English

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

More about other finding

Official record from Santa Clara County Department of Environmental Health, May 18, 2026 · Original Source

Routine Inspection

Sep 1, 2025

Pass

2 recorded violations

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Probe thermometer could not be provided. [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 issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Ham measured 49F while filled over the fill-limit in the upper prep inserts of the prep unit across from the walk-in cooler. Per staff, ham had been taken out of the lower part of the prep unit 10 minutes prior. Containers of mayonnaise, tomato sauce, and house-made smokey sauce measured 48F-49F in containers maintained on the cutting board on top of the under-counter cooler across from the pizza oven. Staff stated that containers of sauce had been taken out of the under-counter unit less than 20 minutes prior for prep of pizzas. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] A portion of the ham was relocated to the lower prep unit. Containers of sauce relocated to the under-counter cooler.

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 1, 2025 · Original Source

Routine Inspection

Nov 13, 2024

Pass

1 recorded violation

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Paper cups and container observed to be used as scoops in bulk sauce bins. [CA] Provide durable ,non-absorbent, easily cleanable scoops or cups with handles. Ensure scoops or cups are stored in such that handles are not in direct contact with food.