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LHCF - LOS ALTOS POST-ACUTE

809 FREMONT AV, LOS ALTOS, CA, 94024 +16509415255
Pass
87
Latest score
100%
Pass rate
2
Inspections
2
Critical violations

Location

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Latest inspection

PASSED
Dec 15, 2025ROUTINE INSPECTION243 days ago

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: LHCF - Los Altos Post-Acute NEW OWNER: TURKIS HOLDINGS LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. An invoice for the permit fee in the amount of $1,148.00 plus a 25% late fee of $287.00, for a total of $1,435.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 1/1/2026 - 12/31/2026 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 12/15/2025.

Inspection Timeline

Dec 15, 2025Latest
PassedScore: 87/100
ROUTINE INSPECTION
87
Nov 20, 2024
PassedScore: 92/100
ROUTINE INSPECTION
92

Violations Analysis

2
Critical Violations
2 in last 3 inspections
2
Non-Critical
4
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Dec 15, 2025
87/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: LHCF - Los Altos Post-Acute NEW OWNER: TURKIS HOLDINGS LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. An invoice for the permit fee in the amount of $1,148.00 plus a 25% late fee of $287.00, for a total of $1,435.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 1/1/2026 - 12/31/2026 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 12/15/2025.

3 reported violations
  • K41: Plumbing approved, installed, in good repair; proper backflow devices

    Food preparation sink drain line is directly connected to sanitary sewer. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.

  • K14: Food contact surfaces clean, sanitizedCritical

    While the dishwasher while actively in use, chlorine measured at 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Employees replaced sanitizer container, final concentration measured at 100ppm.

  • K07: Proper hot and cold holding temperatures

    The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures : Held inside the walk in, tuna salad (47F), cooked eggs (47F). Manager stated items were taken out the walk for morning sandwiches. Walk in ambient measured at 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Pass Nov 20, 2024
92/100

ROUTINE INSPECTION

1 reported violation
  • K09: Proper cooling methodsCritical

    Inside walk in cooler, found a large pan with cooked pork measuring between 92-107F. Per chef it finished cooking around 7AM at 140F and was moved to walk in cooler around 10AM. Chef stated the temperature reached below 70F however it appears the thermometer was set for Celsius, not Fahrenheit. [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. Ensure staff are properly trained and use cooling logs as required. [COS] - Pork was discarded in the trash due to improper cooling.

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