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WILLIAM C OVERFELT HIGH SCHOOL

Unknown type · CA · source santa_clara_deh #PR0300273

Address
1835 CUNNINGHAM AV
SAN JOSE CA 95122
Santa Clara County
Phone
+14082590540
First seen
Oct 11, 10:35 PM EDT

Inspections

  1. Sep 15, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

    Pass (green placard)

    • K23RoachesNo rodents, insects, birds, or animals — Observed a singular dead cockroach in the overhead light fixture in the dry storage room. *No other evidence of cockroach activity observed* Pest control service report conducted by Ecolab on 09/08/2026 was provided for review. [CA] Clean and sanitize area of dead cockroaches or old droppings. Maintain facility free of vermin. Contact pest control services for additional treatments if additional activity is observed.
  2. Sep 8, 2026ROUTINE INSPECTIONScore 68Detected Oct 11, 10:35 PM EDT

    Conditional pass (yellow placard)

    • K23RoachesNo rodents, insects, birds, or animals — Observed two dead cockroaches on the floor in the dry storage room. Kitchen manager provided the most recent pest control service report, conducted by Ecolab on August 18th, which noted no vermin sightings. [CA] Clean and sanitize area of dead cockroaches or old droppings.
    • K05Hands clean, properly washed; gloves used properly — Observed employee drinking uncovered personal beverage (while in the area designated for employee items), then walked back to the kitchen area and attempted to resume handling food before being stopped. When instructed to wash hands, employee proceeded to rinse hands without using soap. Observed the same employee opening the back door to the facility, stacking up plastic pallets, then opened the door, proceeded back into the facility, then attempted to handle a bag of bread buns before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. Or (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to de-glove and properly wash hands using soap.
    • K07CriticalProper hot and cold holding temperatures — In the middle-upright warmer to the right of the ice machine, a bowl of uncanned baked beans measured 85F. Observed the temperature setting of the warmer set to low. Per an employee, he had heated and placed the beans into the unit at 8:40AM, less than 2 hours prior elapsed. In the walk-in cooler, on a rolling speedrack, numerous burritos measured between 67F and 70F while maintained on sheet pans. Per the kitchen manager, the burritos had still been partially frozen, so they had left them in ambient for two hours this morning to allow them to fully thaw out. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employee to reheat beans to 165F and place back into hot holding. Temperature setting of the warmer was turned up. Instructed employees to reheat burritos to 165F and place into hot holding.
    • K08CriticalTime as a public health control; procedures & records — In the alto sham second to the left, 15 pork rib sandwiches measured between 121F and 123F. Per staff, items are subjected to time as a public health control; Staff were able to show TPHC procedures taped to refrigeration units at the center of the kitchen. However, on the time/temperature logs and per the kitchen manager, observed pork rib sandwiches were initially removed from the oven at 7AM this morning. Per the kitchen manager, lunch service does not begin until 12:10 PM, and ends at 12:40 PM. Current time of inspection was 10:54 AM, 3 hours and 54 minutes elapsed since initially leaving temperature control. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] 15 pork rib sandwiches were voluntarily condemned and discarded due to improper use of time as a public health control. *Notes: Discussed with kitchen manager; If potentially hazardous foods are capable of being maintained at 135F or above in the alto shaam hot-holding drawer units, then facility may opt instead to subject them solely to temperature control. If facility elects to continue utilizing time as a public health control (4-hour rule), potentially hazardous foods may not be initially removed from temperature control earlier than 8:40 AM, given that lunch service ends at 12:40 PM (4 total hours).
    • K13Food in good condition, safe, unadulterated — In the dry storage room, observed two cans of tomatillos with denting along the hermetic seal. [CA] Canned foods with denting along the hermetic seal shall be immediately removed from use. [COS] Cans of tomatillos were discarded.
    • K14Food contact surfaces clean, sanitized — Observed yellowish slime-like buildup on the interior panel of the ice machine. [CA] Ensure that ice machine is emptied, cleaned, and sanitized at a rate frequent enough to preclude organic buildup.
    • K34Warewash facilities: installed/maintained; test strips — Provided quaternary ammonium test strips are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
    • K44Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — Observed an opened employee beverage maintained in an area of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.