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AMAZON LAB126 - MAIN CAFE

1100 ENTERPRISE WY, SUNNYVALE, CA, 94089
Pass
80
Latest score
67%
Pass rate
3
Inspections
2
Critical violations

Location

Latest inspection

PASSED
Apr 25, 2025FOLLOW-UP INSPECTION477 days ago

Note:1. This is a follow-up inspection to the routine inspection that was conducted on 04/04/2025. The kitchen was issued a conditional pass due to the lack of hot water on the mechanical dishwasher and storing hot foods products out of safe temperature. During this follow-up inspection, the mechanical dishwasher is not being used. Dishes are now being washed manually. The products on the hot-holding unit are being kept at or above 135 oF. Those food products stored below 130 oF are kept using time as a public health control method. All the other minor violations are also corrected. Therefore, the facility is issue a pass green placard. 2. The PIC said the kitchen is planning to replace the mechanical dishwasher. If a new dishwasher which will be installed is exactly the same as the existing one, no plan check submission is required. However, if a different dishwasher is going to be installed, plan and specification must be submitted to plan check services of our office at dehplancheck@deh.sccgov.org for approval.

Inspection Timeline

Apr 25, 2025Latest
Passed
FOLLOW-UP INSPECTION
Apr 4, 2025
ConditionalScore: 80/100
ROUTINE INSPECTION
80
Dec 3, 2024
PassedScore: 100/100
ROUTINE INSPECTION
100

Violations Analysis

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

Complete inspection history

3 inspections
PassLatest Apr 25, 2025
N/A

FOLLOW-UP INSPECTION

Note:1. This is a follow-up inspection to the routine inspection that was conducted on 04/04/2025. The kitchen was issued a conditional pass due to the lack of hot water on the mechanical dishwasher and storing hot foods products out of safe temperature. During this follow-up inspection, the mechanical dishwasher is not being used. Dishes are now being washed manually. The products on the hot-holding unit are being kept at or above 135 oF. Those food products stored below 130 oF are kept using time as a public health control method. All the other minor violations are also corrected. Therefore, the facility is issue a pass green placard. 2. The PIC said the kitchen is planning to replace the mechanical dishwasher. If a new dishwasher which will be installed is exactly the same as the existing one, no plan check submission is required. However, if a different dishwasher is going to be installed, plan and specification must be submitted to plan check services of our office at dehplancheck@deh.sccgov.org for approval.

No reported violations
Conditional Pass Apr 4, 2025
80/100

ROUTINE INSPECTION

Note: Food safety manager certificate: Christine Villanueva - 10/24/2026

4 reported violations
  • K30: Food storage: food storage containers identified

    Many food products on boxes were stored directly on the floor or on milk crate back inside the walk-in cooler and freezer. [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 approved shelf or dunnage rack.

  • K14: Food contact surfaces clean, sanitizedCritical

    The maximum water temperature on the mechanical dishwasher was measured at 131 OF. [CA] If high temperature mechanical dishwasher is used to sanitize dishes, the minimum temperature must be adjusted to 160 OF. Until the mechanical dishwasher's temperature is raised to 160 OF, sanitizing must be done on the two-compartment wash sink (SA).

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

    Drainpipe from the salad and cold food storage bars was immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

  • K07: Proper hot and cold holding temperaturesCritical

    Chicken tenders and other chicken products stored on one of the hot-holding case were measured at 106. Cole slaw and salad stored on the international station were measured at 65 oF without any time and temperature logs. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. Since there was not time/temperature logs for the food items identified, all the food products were voluntarily condemned and destroyed by the chef (COS).

Pass Dec 3, 2024
100/100

ROUTINE INSPECTION

No reported violations

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