ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Routine Inspection
Feb 10, 2026
Pass
1 recorded violation
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the snack bar area several dried rodent droppings were observed. No other evidence of vermin observed.
[CA] Clean and sanitize area of old droppings.
Note: Per PIC, upon return from winter break school maintenance informed them of rodent activity. Per PIC, they had pest control come out and have had no activity since.
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.
Official record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source
Routine Inspection
Sep 8, 2025
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Facility holds sliced tomatoes without temperature control at the self service station. Tomatoes measured at 37F.
[CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period.
[COS] Items were returned to the cooler after the short rush. PIC to introduce ice baths for future services.
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.
Facility has a 1/2 hotel pan of jalapeno, tomato, and lettuce available for self service without being protected from contamination.
Note: Facility's HACCP plan denotes the use of sneeze guards to protect foods from contamination during service.
[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.
Official record from Santa Clara County Department of Environmental Health, Sep 8, 2025 · Original Source
Routine Inspection
Feb 25, 2025
Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The clear hot holding cabinet at the self service line is not maintaining PHFs at 135°F or above.
[CA] Ensure all equipment is maintained in good repair. Service, repair, or replace the equipment.
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.
Water throughout the facility peaked at a maximum of 106°F.
[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.
In the cafeteria, in the clear hot holding cabinet at the self service line, cheese burgers and fries wre measured between 87-106°F. Per PIC, they were made about 30 minutes prior.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[SA] Facility agreed to place items on TPHC and to discard any leftovers by 3:30 pm.
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.
The Environmental Health Permit is not posted within public view and is posted in the kitchen.
[CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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.