View this restaurant on the map
Show interactive mapNote: 1. Food safety manager certificate: Delfina Poot - 12/11/2026 2. HACCP log-in sheets being used in the school cafeteria. 3. The school services breakfast between 10:23 am- to 10:38 am and lunch between 12:30 pm -1:00 pm. 4. The cafeteria provides prepackaged food products to Kipp Navigate. 5. No violations were observed during the time of this inspection.
ROUTINE INSPECTION
Note: 1. Food safety manager certificate: Delfina Poot - 12/11/2026 2. HACCP log-in sheets being used in the school cafeteria. 3. The school services breakfast between 10:23 am- to 10:38 am and lunch between 12:30 pm -1:00 pm. 4. The cafeteria provides prepackaged food products to Kipp Navigate. 5. No violations were observed during the time of this inspection.
ROUTINE INSPECTION
Note: 1. Food safety manager certificate: Delfina Poot - 12/11/2026 2. HACCP log-in sheets being used in the school cafeteria. 3. The school services breakfast between 10:23 am- to 10:38 am and lunch between 12:30 pm -1:00 pm. 4. The cafeteria provides prepackaged food products to Kipp Navigate.
Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler. [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 an approved shelf or dunnage rack.
Cooling of freshly cooked tri tip was done in wrapped container inside the walk-in cooler. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.
ROUTINE INSPECTION
Note:1. Facility is currently using Multipurpose Room for food service due to remodeling of kitchen. Per employee, Multipiurpose Room will be used for more than one year during remodeling. Multipurpose room has: One double door beverage fridge One two-door upright cooler One double doorupright freezer One undercounter hot hold unit One milk cooler One household upright white fridge and one household stove. 2. Food is prepackaged and served on tables outside of Multipurpose Room, under a cover. Hot food is delivered twice a day from James Lick High School (for brunch and for lunch). Transport records were reviewed and transport records are also used as TPHC records. Left over food is discarded after service. 3. Since the make-shift cafeteria does not have preparation and wash sinks, no food preparation is allowed in this location. Due to no three compartment sink, all utensils and containers that require warewashing shall be sent back to James Lick High School for warewashing. 4. Food safety manager certificate: Delfina Poot - 12/11/2026
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used in the sanitizer bucket. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
The upright white fridge with a freezer combo used to store some potentially hazardous food is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
The quaternary ammonia sanitizer concentration on the sanitizer bucket was measured above 400 ppm. [CA] Maintain the quaternary ammonia sanitizer concentration between 150 ppm and 400 ppm and the chlorine concentration at 100 ppm, or as recommended by the manufacturer.
ROUTINE INSPECTION
Facility is using Multipurpose Room for food service due to remodeling of kitchen. Food is prepackaged and served on tables outside of MPR under cover. Hot food is delivered from James Lick High School three times a day for brunch, lunch and supper. Transport log sheet is used as TPHC record. Log from 9/30 bunch reviewed. Leftover food items are discarded at the end of the shift. There is no three compartment sink on site, per PIC all utensils and containers that require warewashing are sent back to James Lick High School. Spoke with Nutrition Services Supervisor Victor, he mentioned plans for the new kitchen are already summited to the Environmental Health Department.
Lack of quaternary ammonium test strips in the facility. [CA] Provide quaternary ammonium test strips.
Observed ants on shelves with cereal and juice boxes. Per PIC, EcoLab sprayed on 9/24/24, observed receipt. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Clean and sanitize the area. Contact pest control services as needed to eliminate any activity.
Quaternary ammonium sanitizer concentration measured above 400 ppm in bucket near hand wash sink. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC adjusted the concentration to 200 ppm.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.