Follow-Up Inspection
Jun 16, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 16, 2026 · Original Source
Santa Clara County, CA
True Food Kitchen
180 El Camino Real Ste 1140
Last inspected Jun 16, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine Inspection
Jun 11, 2026
Conditional Pass
7 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Entire prep station line across from the cook line measuring above 45F. Submit plans to this department for installation of new prep line refrigeration units across from the cook line by 7/10/26. One of the drawer refrigeration unit below grill is unable to close and rail is broken. [CA] Repair/replace the drawer. Note: Facility is using TPHC for all food items located at the prep line units across from the cook line (top rail inserts and base of unit).
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 issuesminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed ground meat thawing in food prep sink without running water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain [COS]
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed over 8 fruit flies in the corner shelving area where some dry goods are stored. [CA] Eliminate the fruit flies.
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.
More about signs of rodents or insectscriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Observed employee touch dirty dishes then proceeded to rinse their hands at the spray arm sink, then touched clean dishes to put away. [CA] Wash hands at hand sink instead of using soap and paper towels. [COS] Employee was instructed to wash hands at the hand sink and sanitize dishes at dishwasher.
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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed employee flip burger (still in process of cooking) on flat grill then proceeded to flip the burger bun using the same spatula. [CA] Cross contamination of raw and ready to eat shall be prevented by providing extra spatulas that are color coded (red- beef, white for buns). [COS] Buns were discarded in trash.
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 contaminationcriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Measured 3 large bins of wild rice measured between 48-49F that was prepared on 6/9. [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] Food was discarded in trash. See VC&D form Previously a blast chiller was at this facility, per Chef it was removed as it was no longer operational. Provide a blast chiller as there are more than 10 items that are being cooled daily. Submit plans of new equipment (unless it is same make/model as previous one) requires submittal to our department for prior approval.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap dispenser at hand sink in walk in cooler/cold prep room. [CA] Install a wall mounted soap dispenser. Recommend to install wall mounted paper towel dispenser (stack of napkins noted on shelf).
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, Jun 11, 2026 · Original Source
Follow-Up Inspection
Jul 28, 2025
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperature for wok/pizza station unit (base) and saute station unit (base) measuring above 41F using the portable thermometer located inside the drawer. [CA] Maintain refrigeration unit between 32-35F in order for potentially hazardous food to remain 41F and below. Monitor temperature of unit/product throughout the day by using temperature log to ensure unit is capable of holding food 41F and below. Contact refrigeration repair service to add freon (recommended) to all units. Provide a copy of service report to indicate that unit is holding temperature and with temperature measurements provided by the repair service. Copy of internal temp logs shall be made available for review.
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 issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured several food items (mozzarella, onions, mushrooms) between 45-50F at wok/pizza station drawers, and onions, mushrooms between 45-50F at saute station drawers. [CA] Maintain food 41F and below at all times. Provide TPHC labels to each drawer at both units and discard food after 4 hours. [COS] Food was transferred to walk in to cool down and TPHC labels placed on each drawer.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 28, 2025 · Original Source
Routine Inspection
Jul 23, 2025
Conditional Pass
6 recorded violations
minorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
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 problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured multiple foods stored in the under counter drawer refrigeration out of temperature: 1. Measured beef patty from 41-53F. Beef patties in direct contact with ice measured around 41F, while remaining patties in the holding unit measured up to 53F. 2. Measured cheese, cut tomato, and veggie patties from 57-68F. Per PIC, all foods were cooked or transferred to drawer refrigeration 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.] [COS] 1. Beef patties held at 41F or below will be kept in ice. Beef patties measuring above 41F were VC&D. Recommend to take out a limited number of patties during service or as needed. 2. Cheese, cut tomato, and veggie patties were voluntarily condemned and discarded. See VC&D form.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed a couple of fruit flies in the back of the facility, nearby the ice machine and equipment storage. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
More about signs of rodents or insectsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Measured the ambient temperature of the drawer refrigeration units from 57-60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods in drawer refrigeration until the unit is repaired.
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 issuesminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some food handler cards for actively working employees are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment as a food handler.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed cooked onions, mushrooms, carrots, and cauliflour held in the under counter refrigeration are missing time markings. Per PIC, foods are kept on TPHC. [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 foods were voluntarily condemned and discarded. See VC&D form.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jul 23, 2025 · Original Source