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Measured warm water at the restroom handsink to be 65F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
ROUTINE INSPECTION
- Facility only has high-temperature stickers that indicate whether the dishwasher's final rinse reaches 180F. Please obtain stickers or other methods that can indicate if stickers can measure 160F. - To reduce risk of vermin entry, keep the auditorium side doors shut as much as possible due to proximity to kitchen windows/entrance. - Schools participating in the USDA National School Lunch or Breakfast Program(s) are required to have a HACCP plan. Please email HACCP plan to mindy.nguyen@deh.sccgov.org by 10/22/25.
At the handsink in the front service area: observed the paper towel dispenser was empty. Note: a fully stocked handsink was located nearby. [CA] Keep paper towels stocked at all times.
The service area's upright hot holding unit was unable to keep foods at 135F and above. [CA] Repair unit so that it can keep foods at 135F and above.
Inside an upright hot holding unit in the front service area: measured internal temperature of cooked falafel and pizza bites to be 125F - 130F. PIC stated they had been reheated and placed into the hot holding unit approximately 1 hour prior. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control (TPHC) and time-mark foods to be discarded within 4 hours. [SA] Foods will be served in 30 minutes, per usual lunch schedule. Any leftovers shall be discarded.
Measured the following sink water temperatures: - 3-compartment sink: 101F - 2-compartment prep sink: 116F - 1-compartment prep sink: 70F - Restroom handsink: 73F [CA] Provide 120F hot water at the 3-compartment and prep sinks, and 100F warm water at all handsinks. Ensure handsink water temperature does not exceed 108F.
ROUTINE INSPECTION
***Note: handwash sink water temperature must be 100 - 108F. Do not exceed 108F.
Inside the walk-in refrigerator: measured temperature of turkey to be 45F. PIC stated food had been held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F/45 and below or 135F and above. [COS] Turkey was voluntarily discarded. See VC&D form. Note: the walk-in refrigerator was not functioning properly, but all other foods in the refrigerator measured at 45F and were either unopened sealed dairy products, or non-PHFs.
At the handwash sink closest to the service line: observed the soap dispenser was empty. Note: another fully stocked handwash sink was located nearby. [CA] Keep the soap dispenser stocked at all times. [COS] A pump bottle of soap was placed at the sink.
The walk-in refrigerator was not able to keep foods at 41F and below (ambient air temperature measured 45F after a metal probe thermometer was left inside with the door closed for 30 minutes). Logs from this month/this morning showed ambient temperatures measured 44F. [CA] Repair/adjust walk-in refrigerator so that it can keep foods at 41F and below.
ROUTINE INSPECTION
1) Observed the 2 faucets at the 3-compartment sink were loose. [CA] Repair faucets and maintain in good condition. 2) Under the 3-compartment sink: observed lack of one inch air gap between drain pipe and top of floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the top of the floor sink.
Measured warm/hot water at the restroom handwash sink and the 1-compartment prep sink (across from the cooking equipment) to be 78F. [CA] Provide warm water (100F) at the restroom handwash sink, and hot water (120F) at the prep sink. Note: If the temperature of water provided to a handwashing sink is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.