CHARLEY'S GRILLED SUBS

Unknown type · CA · source santa_clara_deh #PR0306533

Address: 604 GREAT MALL DR
MILPITAS CA 95035
Santa Clara County
Phone: +14082340175
First seen: Oct 11, 10:35 PM EDT

Inspections

Sep 17, 2026ROUTINE INSPECTIONScore 81Detected Oct 11, 10:35 PM EDT
Pass (green placard)
- K23RoachesNo rodents, insects, birds, or animals — At the front service counter, underneath the soda machine on the shelving, observed five dead cockroaches of varying life stages. Reviewed pest control service report conduct by Ecolab on 9/3/2026, which noted no vermin sightings. [CA] Clean and sanitize area of dead cockroaches or old droppings.
- K44Conducive conditionsPremises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing — On a rack in the middle kitchen area, observed an employee phone stored directly on top of and in contact with paper towels.[CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Rear entrance door was propped open during inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
- K07CriticalProper hot and cold holding temperatures — In the prep cooler next to the griddle, sliced mozzarella cheese measured 51F, sliced provolone cheese measured 56F, ranch chipotle sauce measured 58F, and ranch dressing measured at 58F. Per the person in charge items had been relocated from other refrigeration to the upper prep cooling trays 2 hours prior. [CA] Potentially hazardous foods in cold holding shall be held at 41F and below to prevent the growth of bacteria. [COS] Person in charge removed ranch dressing and chipotle ranch sauce from prep trays and placed inside the bottom portion of the prep cooler. Person in charge moved prep cooler away from the griddle, and placed lids on cheeses to keep proper cold holding temperature.
- K09Proper cooling methods — In the upright cooler across from the fryers, a lid-covered 5-inch deep container full of cooked chicken wings measured 63F. Per the PIC, chicken wings had been cooked 4.5 hours prior and placed into the unit to cool down. [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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Chicken wings were placed into an ice bath and relocated to the walk-in cooler.
- K14Food contact surfaces clean, sanitized — Pink slime-like growth on the inner upper portion the large ice machine next to mop sink. [CA] Ice machine shall be kept free of organic growth and contamination.