Follow-up for routine inspection conducted on 2/3/26. Verified that hot water violation has been corrected and facility is able to provide hot water at the required temperatures. See measured observations. Facility may resume open food preparations.
FOLLOW-UP INSPECTION
Follow-up for routine inspection conducted on 2/3/26. Verified that hot water violation has been corrected and facility is able to provide hot water at the required temperatures. See measured observations. Facility may resume open food preparations.
ROUTINE INSPECTION
Hot foods are prepared and prepackaged at permitted restaurant kitchen, The Pasta Market. Food is received with time and temperature log and are discarded if not served at the end of the meal period.
Hot water was not available within the kitchen at time of inspection. Water temperature was measured at 59F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks that should reach a minimum of 100F. [SA] Operations shall be limited to prepacakged foods only and there shall be no open food prep until follow-up inspection is conducted to verified that violation is corrected.
Spray bottle used in the kitchen is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
ROUTINE INSPECTION
Food is prepared at The Pasta Market located on Coleman Ave in San Jose. The food is received prepackaged and portioned with a time and temperature logs. Per employee, the food is discarded if not served after 4 hours from the packing time written on the log. At time of inspection, time and temperature log for the day was reviewed. - The pizzas (Cheese and pepperoni) was cooked to temperature measured at 192-197F, and packed at 9-10AM with packing temperature measured at 159F - 163F. The temperature measured during inspection was 88F. - The chicken sandwich was cooked to 195F and packed at 9:40 AM with packing temperature measured at 161F. The temperature measured during inspection was 105F. Cooking is no longer conducted in the kitchen but prep is still conducted by employees as fruits and cut and portioned in the kitchen.
Hot water at the three compartment sink is measured at a maximum of 116F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
ROUTINE INSPECTION
Food is prepared in the kitchen by The Pasta Market.
A total of 4 dead cockroaches observed on glue traps under the three compartment sink and food prep sink. [CA] Food facility shall be kept free of vermin and vermin debris. Remove glue traps with dead cockroaches and clean and sanitize area.
Hot water at the three compartment sink is measured at a maximum of 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
ROUTINE INSPECTION
Food is prepared in the kitchen by The Pasta Market
Hot water at the three compartment sink was only measured at 112F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks where it only needs to reach a minimum of 100F.
On dry storage self, observed can of pasta sauce that is dented at the seam.[CA] Cans with dents on the rim or seams must be removed from use/sale.
Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.