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ROBERT SANDERS SCHOOL

3411 ROCKY MOUNTAIN DR, SAN JOSE, CA, 95127
Pass
94
Latest score
100%
Pass rate
4
Inspections
1
Critical violations

Location

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Latest inspection

PASSED
Feb 25, 2026ROUTINE INSPECTION171 days ago

Note: 1. Food safety manager certificate: There is no food safety manager certified person in the facility. 2. The school receives mostly prepackaged and some open food products from the Mt Pleasant School District warehouse. All leftover hot-held food product are discarded after the end of each shift. 3. The cafeteria does not have a designated handwash sink and a three compartment sinks. One of the two compartment sink located in the kitchen is used for utensil washing and washing fruits while the other one is used for hand washing. . It is highly recommended installing a designated handwash sink, a three compartment warewash sink, and modify the drain system of one of the two compartment warewash sinks to drain into a floor sink. . Until the drain system of the preparation sink is modified, please continue using colanders to wash vegetables and fruits in the sink. 4. According to the USDA guideline, schools serving lunch through the School Lunch program must have a written HACCP plan in place. Please keep a copy in the cafeteria.

Inspection Timeline

Feb 25, 2026Latest
PassedScore: 94/100
ROUTINE INSPECTION
94
Sep 2, 2025
PassedScore: 91/100
ROUTINE INSPECTION
91
Feb 28, 2025
PassedScore: 93/100
ROUTINE INSPECTION
93
Oct 25, 2024
PassedScore: 92/100
ROUTINE INSPECTION
92

Violations Analysis

1
Critical Violations
9
Non-Critical
10
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Feb 25, 2026
94/100

ROUTINE INSPECTION

Note: 1. Food safety manager certificate: There is no food safety manager certified person in the facility. 2. The school receives mostly prepackaged and some open food products from the Mt Pleasant School District warehouse. All leftover hot-held food product are discarded after the end of each shift. 3. The cafeteria does not have a designated handwash sink and a three compartment sinks. One of the two compartment sink located in the kitchen is used for utensil washing and washing fruits while the other one is used for hand washing. . It is highly recommended installing a designated handwash sink, a three compartment warewash sink, and modify the drain system of one of the two compartment warewash sinks to drain into a floor sink. . Until the drain system of the preparation sink is modified, please continue using colanders to wash vegetables and fruits in the sink. 4. According to the USDA guideline, schools serving lunch through the School Lunch program must have a written HACCP plan in place. Please keep a copy in the cafeteria.

2 reported violations
  • K01: Demonstration of knowledge; food safety certification

    Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

  • K14: Food contact surfaces clean, sanitized

    Employees were observed washing and sanitizing dishes from a bucket that contains a mixture of soap and sanitizer using a sponge. [CA] Any reusable utensil or equipment must be washed with soapy water in the first sink, rinsed in the middle compartment with clean water, and sanitized in the last compartment of the wash sink using a solution that contains 200 ppm quaternary ammonia, 100 ppm chlorine, or between 272 ppm and 700 ppm lactic acid unless otherwise specified by manufacturer of the chemical

Pass Sep 2, 2025
91/100

ROUTINE INSPECTION

Note: 1. Food safety manager certificate: There is no food safety manager certified person in the facility. 2. The school receives mostly prepackaged and some open food products from the Mt Pleasant School District warehouse. All leftover hot-held food product are discarded after the end of each shift. 3. The cafeteria does not have a designated handwash sink and a three compartment sinks. One of the two compartment sink located in the kitchen is used for utensil washing and washing fruits while the other one is used for hand washing. . It is highly recommended installing a designated handwash sink, a three compartment warewash sink, and modify the drain system of one of the two compartment warewash sinks to drain into a floor sink. . Until the drain system of the preparation sink is modified, please continue using colanders to wash vegetables and fruits in the sink. 4. According to the USDA guideline, schools serving lunch through the School Lunch program must have a written HACCP plan in place. Please keep a copy in the cafeteria.

4 reported violations
  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

  • K47: Signs posted; last inspection report available

    The current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

  • K01: Demonstration of knowledge; food safety certification

    There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

  • K34: Warewash facilities: installed/maintained; test strips

    There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Pass Feb 28, 2025
93/100

ROUTINE INSPECTION

Note: 1. Food safety manager certificate: There is no food safety manager certified person in the facility. 2. The school receives mostly prepackaged and some open food products from the Mt Pleasant School District warehouse. All leftover hot-held food product are discarded after the end of each shift. 3. The cafeteria does not have a designated handwash sink and a three compartment sink. One of the two compartment sink located in the kitchen is used for utensil washing and washing fruits while the other one is used for hand washing. . It is highly recommended installing a designated handwash sink, a three compartment warewash sink, and modify the drain system of one of the two compartment warewash sinks to drain into a floor sink. . Until the drain system of the preparation sink is modified, please continue using colanders to wash vegetables and fruits in the sink. 4. According to the USDA guideline, schools serving lunch through the School Lunch program must have a written HACCP plan in place. Please keep a copy in the cafeteria.

3 reported violations
  • K01: Demonstration of knowledge; food safety certification

    There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

  • K47: Signs posted; last inspection report available

    Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

  • K30: Food storage: food storage containers identified

    Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Pass Oct 25, 2024
92/100

ROUTINE INSPECTION

Chow mein is prepared from scratch on site. Canned goods, spices noted. Permit shall be upgraded to FP23. Reviewed cooking temperature logs, temperature log during service, milk temp logs. Unable to locate HACCP plan or equivalent.

1 reported violation
  • K07: Proper hot and cold holding temperaturesCritical

    Pepperoni slice on one of the trays in the warmer measured at 127F. [CA] Maintain potentially hazardous food 135F and above. [COS] Food will be discarded after lunch service.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.