Santa Clara County, CA

Westmont High School

Name: Westmont High School
Address: 4805 Westmont Av, Santa Clara County, CA

4805 Westmont Av

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Sep 29, 2026

Pass

3 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

*MAJOR* At one of the carts near the boy's restroom, cut cantaloupe in a bag measured at 53F, placed out from refrigeration approximately 35 minutes prior to measurement. PIC Rory stated Cantaloupe was cut this morning and placed in the refrigerator to cool down. In one of the hot boxes, chicken tenders measured between 126F - 131F, cooked then placed into the unit approximately 1 hour prior to measurement. *MINOR* At one of the salad bars, ranch (placed on top of ice pack and only bottom part of container touching ice pack) measured at approximately 48F - 49F. PIC stated it was placed on the salad bar approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [SA]: All mentioned PHFs to be discarded at the end of lunch service, no longer than 4 hours after it was removed from temperature control. note: PICs stated all hot food items are discarded at the end of lunch time and some cold food items such as ranch from salad bar, cut cantaloupes from satellite carts, and hot food items in hot boxes but no proper Time As A Public Health Control (TPHC) procedures observed on site.

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 K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Front entry door near salad bar propped open. No active delivery or service observed at the time. [CA]: Facility shall be fully enclosed. Per PIC, doors are required to be propped open at a specific time for students to come in.

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 insects

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

One dead cockroach observed on the floor underneath salad bar at service area. No other evidence of cockroaches (live or dead) observed after thorough inspection of the facility. One large fly observed in kitchen. No direct contamination observed. [CA]: The premises of each food facility must be maintained free of vermin. [COS]: Dead cockroach was removed from facility and affected area was sanitized.

In plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source

Routine Inspection

Feb 27, 2026

Pass

2 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

In the walk in cooler, raw shell eggs were stored on shelving above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Washed and wet equipment stacked on top of each other at drying rack area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

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, Feb 27, 2026 · Original Source

Routine Inspection

Oct 15, 2025

Pass

3 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

At both salad bars by the entrance, cantaloupes measured between 45F and 46F. Per Staff, cantaloupes were cut today, placed into the walk in cooler to cool down, then relocated to the salad bar approximately 40 minutes prior to measurement. No ice pack observed underneath cantaloupe container on the left salad bar. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PIC stated leftover cantaloupes will be discarded at the end of lunch period (within 4 hours after it was removed from temperature control). In the future, PIC stated cantaloupes will be placed into the salad bar in smaller batches and closer to lunch period. Note: other PHFs in the salad bars were in approved cold holding temperatures.

In plain English

More about food kept at an unsafe temperature

minorCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Minor dents on canned coconut milk, canned peaches, and canned garbanzo beans located at dry storage room. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: PIC decided to discard cans as a precautionary action.

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 contamination

minorCode K49Permits, training, and postings

Official wording

Permits available

Inspector’s notes

Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit.

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 issues

Official record from Santa Clara County Department of Environmental Health, Oct 15, 2025 · Original Source

Routine Inspection

Jan 21, 2025

Pass

6 recorded violations

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed multiple wet wiping cloths stored on the food preparation counter. [CA] Wiping cloths shall be stored in sanitizing solution of an approved 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 problems

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

In the warewashing area, observed tray of cleaned dishes stored on top of the only nearby handwash sink. [CA] Handwash sink shall be unobstructed and accessible at all times. [COS] Employee moved tray away from the handwash sink.

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

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee touching hair with gloves, then proceeding to handle utensils and stirring foods. Observed no direct contact with food. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.

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

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

Inspector’s notes

Observed food stored on top of plastic crates on the floor. [CA] Food shall be stored at least six inches elevated from the floor on approved and easily cleanable shelving (ex. Dunnage racks).

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

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed scoop handle stored inside the ice machine and making direct contact with ice. [CA] Ensure scoop handles and utensils are properly stored to prevent direct contact with food.

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

minorCode K18Other

Official wording

Compliance with variance/ROP/HACCP Plan

Inspector’s notes

Facility has a vacuum packaging machine. Per PIC, facility conducts vacuum packaging for chow mein sauce and chicken and stores packaged products in the walk-in cooler and freezer for up to a week. At the time of inspection, no foods were vacuum sealed. [CA] When conducting vacuum packaging, food product must be prepared in accordance with the following standard operating procedures (SOPs): 1) The food is labeled with the production time and date. 2) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage. 3) The food is removed from its package in the food facility within 48 hours after packaging. No SOPs were available for review on-site. [CA] The food facility shall maintain the SOPs on-site at all times. [COS] During inspection, PIC printed out a copy of SOP for review and will keep document on-site.