Follow-Up Inspection
Mar 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source
Santa Clara County, CA
Thermo Fisher Scientific
355 Riveroaks Py
Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Thermo Fisher Scientific has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Mar 4, 2026
Conditional Pass
8 recorded violations
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
At the front service line, numerous potentially hazardous foods subjected to time as a public health control were not time logged, including breaded chicken, grilled mushrooms, pastas, and baked zucchini. [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] All items subject to TPHC properly time logged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Salsa verde measured between 88F and 89F while maintained in the walk-in cooler in a deep container. Per staff, it had been cooked approximately two hours prior, and had been placed into the walk-in cooler to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Salsa verde reheated to 196F. Staff restarted the cooling process. ____________ Minor violation: Broth measured 129F while maintained on the right-side drainboard of the prep sink. Per staff, broth had been cooked less than 30 minutes prior. [CA] See cooling requirements 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 temperatureminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
One employee present lacks a valid food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuescriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water measured at 78F from all hand sinks, the prep sink, and the three compartment sink. Per staff, the gas water heater was replaced with an electric water heater mid-way through last year. *Note: Facility has replaced the water heater without approval from this Department. See K48m. [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. [COS] Plumber arrived on-site and turned down the mixing valve in the water line leading to the kitchen. Water remeasured at 114F from all sinks throughout the facility.
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
Pasta measured between 110F and 112F while maintained in an uncovered container in the upright, clear-door warmer. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Pasta served or discarded by the end of lunch. *Note: Recommend maintaining pasta covered if that allows it to maintain at 135F or above. ____________ Minor violation: Numerous potentially hazardous foods in the walk-in cooler measured between 43F and 44F, including salsa, tofu, ham, and raw beef. Ambient of the walk-in cooler measured 45F via probe. After leaving the door closed for 45 minutes, ambient measured 41F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining at 41F or below at all times of operation.
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 K48Other
Official wording
Plan review
Inspector’s notes
Per staff, the water heater was replaced midway through last year (2025). Staff states that the previous gas water heater was replaced with an electric water heater. Per facilities, they obtained a permit from the city but did not inform this Department. [CA] Facility shall submit photos and specs for the new electric water heater to DEH Plan Check at dehplancheck@deh.sccgov.org
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Employee observed eating in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Accumulation of brown, mold-like substance on the interior panel of the ice machine. No direct contamination observed. [CA] Food contact surfaces shall be maintained clean. Ensure to clean regularly to prevent buildup. 2. High temperature sanitizing rinse in the mechanical dishwasher measured at 153F during active warewashing. *Note: Ensure that mechanical dishwasher is run several times prior to use, as the machine may require some time to heat up to the required utensil surface contact temperature. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 3. Cleaned, wet containers observed stacked up in a way that does not facilitate air drying on storage racks. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Mar 4, 2026 · Original Source
Routine Inspection
Nov 14, 2024
Pass
2 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Cheese observed to over stocked in prep cooler and measured to be 49F. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure PHFs are not over the fill line of prep cooler to keep cold. [COS] Employee VC&D all the sliced cheese over the fill line in the prep cooler. See VC&D Report.
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
Sink by prep table missing splash guard [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the handwash sink is installed less than 24" away from the warewash drainboard.
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, Nov 14, 2024 · Original Source