Follow-Up Inspection
Apr 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 1, 2025 · Original Source
Santa Clara County, CA
Wm Cafe
5055 Santa Teresa Bl
Last inspected Apr 1, 2025 · 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
3 inspectionsRoutine Inspection
Mar 26, 2025
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Chicken strips within the heat lamp were measured at 123*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend adjust heat lamp. 2. Beans within warming oven were measured at 112*F at the time of inspection. Per PIC, they were cooked at 10AM and have been out of temperature for more then 4-hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF was VCD. Recommend having unit serviced if not functioning properly. 3. PHFs within Prep table (self serve) #2 was measured at 45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced. 4. Salsa bottles and sour cream were measured at 56*F at the time of inspection. Per PIC, they have only been out for about 1-hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having an ice bath with bottles inside if they will not be inside of prep table.
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
Unable to provide food handler cards for all employees at the time of inspection. Some cards were provided to specialist for review. [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 issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Multiple food items that were being cooled are being completely covered with either foil or plastic. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] All items were loosely covered.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
MAJOR: Sanitizer within the 3-compartment sink was measured at 25PPM of chlorine at the time of inspection. Active ware-washing taking place. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] PIC drained the 3-compartment sink and re-washed all dishes. Re-measured sanitizer at 100PPM. MINOR: Mold like substance is starting to grow within the interior panel of the ice machine. [CA] Clean/sanitize the ice panel per manufactures specifications.
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 problemsminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Sanitizer bucket next to cook line was measured at 0PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 problemsminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Mold like substance is starting to grow within the caulking around the 3-compartment sink. [CA] Remove old caulking and add fresh silicon.
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 26, 2025 · Original Source
Routine Inspection
Jan 8, 2025
Pass
1 recorded violation
minorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Dust build up on the fan guards of the walk in refrigeration. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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, Jan 8, 2025 · Original Source