Santa Clara County, CA

Press Level Pantry/Buffet - South-Level 800

Name: Press Level Pantry/Buffet - South-Level 800
Address: 4900 Marie P Debartolo Wy, Santa Clara County, CA

4900 Marie P Debartolo Wy

Last inspected Jun 16, 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

3 inspections

Routine Inspection

Jun 16, 2026

Pass

2 recorded violations

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Missing thermometer within reach in. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature. [COS] One was placed inside of reach in.

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

New griddle was installed without approval from this department. [CA] 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.

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, Jun 16, 2026 · Original Source

Risk Factor Inspection

Feb 8, 2026

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

**MAJOR** At the side buffet line, measured tater tots in the hot holding cabinet at 110F. Per logs, tater tots were moved to the hot holding cabinet 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Tater tots were marked to be discarded within another 2 hours per TPHC log. **MINOR** In the walk-in cooler, measured crema sauce at 46F. Per PIC, crema sauce was recently transferred from main kitchen downstairs. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.

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, Feb 8, 2026 · Original Source

Routine Inspection

Oct 19, 2025

Pass

2 recorded violations

minorCode K31Contamination

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Salsas, condiments, and some snack mix out for self service observed to not be missing sneeze guards or protection. [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 contamination

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

TPHC log for cold and hot holding service line at side buffet observed to be empty. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PHFs at hot holding line had temperature taken and time retroactively filled out and trays of empty PHFs were discarded and new PHFs from hot box was added to temperature log. PHFs on cold holding line was retroactively time labeled for 3 hours prior.