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AC HOTEL SUNNYVALE/CUPERTINO

597 E EL CAMINO REAL, SUNNYVALE, CA, 94087 +14087337950
Pass
90
Latest score
100%
Pass rate
2
Inspections
1
Critical violations

Location

Latest inspection

PASSED
Aug 1, 2025ROUTINE INSPECTION379 days ago

Inspection Timeline

Aug 1, 2025Latest
PassedScore: 90/100
ROUTINE INSPECTION
90
Oct 9, 2024
PassedScore: 84/100
ROUTINE INSPECTION
84

Violations Analysis

1
Critical Violations
1 in last 3 inspections
7
Non-Critical
8
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Aug 1, 2025
90/100

ROUTINE INSPECTION

4 reported violations
  • K21: Hot and cold water available

    Hot water measured at 110F at bar three compartment sink and 112F at kitchen three compartment sink. [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.

  • K06: Adequate handwash facilities supplied, accessible

    Lack of paper towel at hand wash sink near three compartment sink. Another hand wash fully stocked nearby. [CA] Provide single use paper towels in dispenser at all times. [COS] Paper towels restocked.

  • K34: Warewash facilities: installed/maintained; test strips

    Lack of chlorine test strips for dish machine in bar. [CA] Provide chlorine test strips.

  • K31: Consumer self service does prevent contamination

    Observed green onion topping without overhead cover at breakfast buffet area. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

Pass Oct 9, 2024
84/100

ROUTINE INSPECTION

OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: AC HOTEL SUNNYVALE/CUPERTINO - KITCHEN/BAR NEW OWNER: ODYSSEY PROPCO III LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP10. An invoice for the permit fee in the amount of $1,107.00 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: 11/1/2024 - 10/31/2025. 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 10/9/2024 *Permit condition: N/A *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date. Food on display during breakfast buffet shall be protected from contamination by the use of packaging, covers, sneeze guards, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. One convection oven is observed on middle prep table without ventilation hood. District specialist will contact the facility if further actions are needed.

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

    Waste pipes are extending into the floor sinks under dish machine and food prep sink. [CA] All equipment that discharges liquid waste shall discharge through an airgap of at least one inch or twice the diameter of waste pipe into a floor sink or other approved type of receptor.

  • K06: Adequate handwash facilities supplied, accessibleCritical

    Hand wash sink next to three compartment sink is not accessible, water is tuned off and there is no paper towel. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide single use paper towels at all times. [SA] Another working and fully stocked hand wash sink available nearby.

  • K21: Hot and cold water available

    Hot water measured at 114F at kitchen three compartment sink and 110F at bar hand wash sink. [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.

  • K14: Food contact surfaces clean, sanitized

    Final rinse temperature measured at 118F in dish machine. No active warewashing at the time of the inspection. [CA] Water in the rinse cycle must be at or above 171°F for 30 seconds in the high temperature dishwasher. Chlorine measured at 0 ppm in dish machine at bar area. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Manually sanitize dishes in three compartment sink until dish machines are repaired. Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. Observed noddle accumulated with black substance on sides of the nozzle. The bar is not in operations at this time. [CA] Clean and sanitize the nozzle prior to use.

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