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C302 - UNITED NORTH MARKET + 3144 – FRANKS/ASIAN

4900 MARIE P DEBARTOLO WY, SANTA CLARA, CA, 95054
Pass
87
Latest score
75%
Pass rate
4
Inspections
4
Critical violations

Location

Latest inspection

PASSED
Jun 19, 2026ROUTINE INSPECTION57 days ago

Routine inspection was conducted on site and report was written off site. An exit interview was conducted with the operator to address the inspection findings. The inspection report was issued via e-mail address that was verified on site.

Inspection Timeline

Jun 19, 2026Latest
PassedScore: 87/100
ROUTINE INSPECTION
87
Feb 8, 2026
Passed
RISK FACTOR INSPECTION
Aug 1, 2025
Passed
FOLLOW-UP INSPECTION
Jul 9, 2025
ConditionalScore: 80/100
ROUTINE INSPECTION
80

Violations Analysis

4
Critical Violations
2 in last 3 inspections
4
Non-Critical
8
Total Violations
Across 4 inspections

Complete inspection history

4 inspections
PassLatest Jun 19, 2026
87/100

ROUTINE INSPECTION

Routine inspection was conducted on site and report was written off site. An exit interview was conducted with the operator to address the inspection findings. The inspection report was issued via e-mail address that was verified on site.

3 reported violations
  • K14: Food contact surfaces clean, sanitized

    Washed and wet hotel pans and metal containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

  • K07: Proper hot and cold holding temperaturesCritical

    Within the hot box, chicken skewers measured between 119-131F, cooked then placed into the unit less than 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. [COS]: Chicken skewers were reheated to at least 165F for 15 seconds.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Ice buildup in the walk in freezer. PIC stated work order has been placed for the unit. [CA]: Maintain all equipment in good condition.

Pass Feb 8, 2026
N/A

RISK FACTOR INSPECTION

A risk factor inspection is an inspection focusing on factors known to directly contribute to causing a foodborne illness. Structural issues and good retail practices are not assessed during this inspection. An exit interview was conducted with the operator to address the inspection findings. The OIR was issued to e-mail address that was verified onsite.

1 reported violation
  • K07: Proper hot and cold holding temperaturesCritical

    In the warmer, measured cooked chicken tenders at 90F. Per chef, chicken tenders were recently cooked. No time logs were available for chicken tenders. The warmer appears to be in disrepair. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC voluntarily condemned and discarded the chicken tenders during inspection.

Pass Aug 1, 2025
N/A

FOLLOW-UP INSPECTION

Follow up due to major temperature and TPHC violation. Upon follow up: -Prep cooler measured to have ambient temperature of 36F. No PHFs observed stocked in prep cooler -Pizzas are now prepped in commissary and placed into walk ins of each stand and then put on TPHC when they are pulled to be reheated per Chef. -Pizza logs observed to have 3 different batches of pizza noted. Only reheated pizzas observed out out of temperature control. Major violations have been corrected. Continue to work on other violations from routine inspection.

No reported violations
Conditional Pass Jul 9, 2025
80/100

ROUTINE INSPECTION

4 reported violations
  • K36: Equipment, utensils, linens: Proper storage and use

    Ice scoop at 3144 stand observed to be stored with handles inside ice. [CA] Store scoops such that handles are not directly in contact with ice.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Walk in freezer observed to have ice build up around door. [CA] Defrost freezer to remove ice build up and maintain in good condition.

  • K07: Proper hot and cold holding temperaturesCritical

    2 door prep cooler by right station with Asian inspired fries measured to have: -Gochujang aoli at 52F -Pepper jack cheese at 53F Other PHFs observed to be on ice in prep cooler and measured to be in temperature (see measured observations) Per SOPs and employee in charge of station, TPHC logs refer to items on service line and items in cooler are for refill for service line. [CA] Keep PHFs at 41F and below for cold holding. [COS] Per employee cooler was stocked in the last 1-2 hours. PHFs not on ice were moved to walk in cooler.

  • K08: Time as a public health control; procedures & recordsCritical

    Per log at pizza station, cheese and pepperoni were placed out at 1:30PM and to be discarded at 5:30PM. Time of observation was pass 6:00PM. Per employee cheese out on ice bath was cheese from log and pizza was made from the same cheese. Cheese measured to be 45F. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. Any foods, dishes, or plates made with PHFs under TPHC shall be discarded at the same time as PHFs and cannot be held for longer. [COS] Pizza and cheese was VC&D (see VC&D Report).

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