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Santa Clara County, CA

Trio Community Meals @ Alma Community Center

136 W Alma Av

Last inspected Feb 11, 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

2 inspections

Routine Inspection

Feb 11, 2026

Pass

2 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Leak observed at 3 composition sink faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.

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 K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

High temperature warewash machine observed inoperable. No active mechanical warewashing observed. Per employee, machine has been out of service for several months. [CA] Repair high temperature warewash machine and maintain in good condition. Ensure utensil surface temperature reaches a minimum of 160F.

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

Official record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source

Routine Inspection

Nov 6, 2024

Pass

2 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Final rinse temperature at the dishwasher was measured at 142F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The following Potentially Hazardous Foods were measured at improper holding temperatures : Held inside 2-door refrigerator, Slided tomatoes (45F), Potato Salad (46F). [CA] PHFs shall be held at 41°F or below or at 135°F 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, Nov 6, 2024 · Original Source

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