LHCF - CEDAR CREST NURSING & REHABILILATION CENTER

797 E FREMONT AV, SUNNYVALE, CA, 94087 +14087384880
Pass
93
Latest score
100%
Pass rate
2
Inspections
0
Critical violations

Location

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Latest inspection

PASSED
Feb 20, 2026ROUTINE INSPECTION176 days ago

Inspection Timeline

Feb 20, 2026Latest
PassedScore: 93/100
ROUTINE INSPECTION
93
Nov 14, 2024
PassedScore: 95/100
ROUTINE INSPECTION
95

Violations Analysis

0
Critical Violations
5
Non-Critical
5
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Feb 20, 2026
93/100

ROUTINE INSPECTION

3 reported violations
  • K45: Floor, walls, ceilings: built,maintained, clean

    Observed chipped floors or coving under dishwasher area. [CA] Repair floors to prevent pest harborage.

  • K09: Proper cooling methods

    Measured chicken at 47F and pork at 46F in walk in cooler covered with plastic wrap. Per PIC, it was taken out for prep less than 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

  • K40: Wiping cloths: properly used, stored

    Measured quaternary ammonium at less than 200 ppm in sanitizer bucket near walk in cooler. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Pass Nov 14, 2024
95/100

ROUTINE INSPECTION

2 reported violations
  • K09: Proper cooling methods

    Measured beef at 135F, cooked vegetables and beef broth at 120F stored in covered small containers in walk in cooler. Per employee, it was just prepared and stored in the walk in for cooling and will used for dinner. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee took the items out of the walk in cooler, uncovered them to cool down properly before storing it in the walk in cooler.

  • K40: Wiping cloths: properly used, stored

    Quaternary ammonium measured at 0 ppm in sanitizer bucket at prep table near walk in cooler. [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] Sanitizer bucket refilled and measured at 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.