← All leads

ATHENA GRILL GA LLC

Unknown type · CA · source santa_clara_deh #PR0302530

Address

1505 SPACE PARK DR

SANTA CLARA CA 95054

Santa Clara County

Phone

+14085679144

First seen

Oct 11, 10:35 PM EDT

Inspections

1. Sep 22, 2026FOLLOW-UP INSPECTIONDetected Oct 11, 10:35 PM EDT

   Pass (green placard)

2. Sep 16, 2026ROUTINE INSPECTIONScore 65Detected Oct 11, 10:35 PM EDT

   Conditional pass (yellow placard)

   • K45Conducive conditionsFloor, walls, ceilings: built,maintained, clean — Observed slight deterioration in ceilings, walls, and floors. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
   • K07CriticalProper hot and cold holding temperatures — The following items were measured: -Roasted veggies on countertop: 112F -Lasagna on countertop: 110F As per cook, the items were cooked an hour ago and will be used for service as orders come through. The following items were measured: -Cut tomatoes on cart in ice bath: 45F -Falafel on cart in ice bath: 50F -Cut tomatoes in prep cooler: 45F -Cheese in prep cooler: 50F -Dressing in prep cooler: 50F [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure ice baths have enough ice water to surround sides of PHF containers to effectively hold foods. [COS] Cook placed roasted veggies and lasagna in oven to reheat and keep at hot holding temperature. Cook placed cut tomatoes, cheese, and dressing in an ice bath to ensure proper cold holding temperature is met. Cut tomatoes and falafel in ice bath were placed deeper into ice bath. **REPEAT VIOLATION**
   • K09CriticalProper cooling methods — MAJOR: Grilled mushrooms measured to be 81F per operator mushrooms were cooked about 2 hours prior. MINOR: Measured cooling rice at 110F in reach in refrigerator observed to be in deep metal tray. Cook stated that rice was cooked 1 hour prior. Soup in plastic container observed to be on counter top next to handwash sink measuring 135F. Per employee soup was cooked about 45 minutes prior and is going to be cooled down on countertop. [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. [COS] Cook placed rice and soup in an ice bath to speed up the cooling process. Mushrooms were placed on ice and immediately cooled to below 70F.
   • K11CriticalProper reheating procedures for hot holding — Rice in water bath on stove measured to be 109F. Per operator rice is currently being beheld and had been placed there 1 hour prior. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Ensure PHFs are reheated to 165F prior to being held. [COS] Operator turned up water bath to boiling to reheat rice all the way to 165F.
   • K21Hot and cold water available — Observed handwashing sink lacked warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
   • K33Nonfood contact surfaces clean — Observed shelves with grime build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
   • K35Equipment, utensils: Approved, in good repair, adequate capacity — Can opening observed to have grime build up on cutter area. [CA] Keep equipment clean and sanitize in good repari. Gaskets for 3-door upright cooler observed to be fraying. [CA] Repair gaskets Prep cooler door observed to have loose seal for doors. When one door closes, other door observed to open. [CA] Repair door and ensure cooler doors have tight seal.
   • K40Wiping cloths: properly used, stored — Measured chlorine solution in sanitizer bucket at 0ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Dishwasher replaced sanitizer solution and tested solution to ensure appropriate concentration.