Santa Clara County, CA

Sheraton Palo Alto-Main Kitchen

Name: Sheraton Palo Alto-Main Kitchen
Address: 625 El Camino Real, Santa Clara County, CA

625 El Camino Real

Last inspected Jun 12, 2026 · View Map ↗ · Compare ↗

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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

Jun 12, 2026

Pass

2 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

OBserved a pitcher inside the hand sink at the bar. A cart found blocking the corner hand sink in the main kitchen. [CA] Keep hand sinks accessible and unobstructed 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.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Measured final rinse dish plate thermometer at 136F. [CA] Ensure dish plate thermometer or thermolabel reaches 160F. [CA] Manually sanitize all food equipment in the 3 compartment sink at 200 ppm -400ppm quaternary ammonium. Observed pink/black mold like substance on interior panel of ice machine in main kitchen and downstairs. [CA] Clean and sanitize this equipment.

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, Jun 12, 2026 · Original Source

Routine Inspection

Jan 22, 2026

Pass

2 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

High temp dishwasher is less than 140F. [CA] Maintain a minimum of 160F dish plate temperature using thermolabel sticker. Bar dishwasher measured at 0 ppm chlorine. [CA] Maintain a minimum of 50 ppm chlorine at all times.

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 K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of chlorine test strips at bar dishwasher and high temp machine. [CA] Provide test strips for both units.

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, Jan 22, 2026 · Original Source

Routine Inspection

Jan 23, 2025

Pass

3 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Observed a full covered container of pastini in walk in at 45F. [CA] Rapidly cool foods by using shallow pans (no more than 2 inches for solid food) and leave uncovered until it reaches 41F.

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

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured rice at 134F inside the upright warmer. [CA] Increase temperature of warmer to maintain potentially hazardous food 135F and above. Food was reheated to 165F.

In plain English

More about food kept at an unsafe temperature

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Dish plate thermometer measured at 145F at the high temperature dishwaser. Observed employee using the dishwasher. [CA]Repair unit and maintain a minimum of 160F dish plate thermometer or thermolabel. Manually sanitize all dishes after it goes through the dishwasher. Chef contacted maintenance on site to repair unit. Measured 0 ppm for glass washer at bar. [CA] Maintain 50ppm chlorine. Provide chlorine test strips. Provide a service report and email to aleli.crutchfield@deh.sccgov.org

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, Jan 23, 2025 · Original Source