CAMPUS BURGERS

Contact & location

Address

1701 PARK AV
San Jose, CA 95126

Phone

+14084825131

Website

https://campusburgers.com/campusparkave

Licenses & credentials

On-Sale Beer & Wine - Eating Place

active 00670355 Issued 30-SEP-2025 · Expires 31-AUG-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 4 actions on file. See how we present this data.

• 2025-09-11 FOLLOW-UP INSPECTION Passed
  2 items noted

  • Critical K07 Proper hot and cold holding temperatures
    **REPEAT VIOLATION** 1. In the 4-drawer refrigeration unit, measured multiple raw beef patties from 43-48F. Per employees, the beef patties were transferred from the walk-in cooler to the 4-drawer refrigeration unit than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per employees, raw beef patties will be cooked, served, and replaced every hour. Recommend to turn down all refrigeration units to maintain foods at 41F or below. 2. In the hot holding warmer, measured hamburgers and fries at 108-115F. Per employees, hamburgers and fries were cooked and moved to the warmer less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Observed hamburgers and fries were served within 15 minutes of temperature measurement. Facility cooks burgers in batches and practices a "first-in, first-out" policy. Completed TPHC procedure for cooked burgers and fries during inspection.
  • K39 Thermometers provided, accurate
    **REPEAT VIOLATION** Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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• 2025-09-03 ROUTINE INSPECTION Passed Score 90
  2 items noted

  • K39 Thermometers provided, accurate
    Facility lacks metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
  • Critical K07 Proper hot and cold holding temperatures
    1. In the 4-drawer refrigeration unit, measured multiple raw beef patties from 43-49F. Per employees, the beef patties were stocked less than 1 hour prior to temperature measurement. In the 2-door preparation unit, measured cheese from 45-67F. The cheese is overstacked above the insert cooler line. Per PIC, cheese is transferred as needed and was moved from the walk-in cooler less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, raw beef patties and cheese will be cooked, served, and replaced within an hour. Any remaining beef patties and cheese after 4 hours will be discarded. Facility to rearrange cheese and ensure that all pieces are making direct contact with insert cooler. Recommend to turn down all refrigeration units to maintain foods at 41F or below throughout service. 2. In the hot holding warmer, measured hamburgers and fries from 110-125F. Per employees, hamburgers and fries were cooked and moved to the warmer less than 10 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Observed hamburgers and fries were served within 10 minutes of cooking. Facility practices a "first-in, first-out" policy. Recommend to turn up the temperature on the food warmer.
  View public record →
• 2025-01-23 FOLLOW-UP INSPECTION Passed View public record →
• 2025-01-17 ROUTINE INSPECTION Conditional Score 57
  13 items noted

  • K06 Adequate handwash facilities supplied, accessible
    In the back patio area, at the hand sink by a server station, there were no paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the tri-fold dispenser at time of the inspection.
  • K42 Garbage & refuse properly disposed; facilities maintained
    The dumpster enclosure has an accumulation of rodent droppings and were left uncovered. [CA] Refuse containers shall be covered at all times when not in use and enclosures shall be kept clean and free of debris.
  • K23 No rodents, insects, birds, or animals
    Rodent droppings were observed throughout the facility. Per PIC, they recently switched pest control service. [CA] The facility shall be kept free of animals, pests, and vermin. Clean and sanitize ALL affected areas.
  • K30 Food storage: food storage containers identified
    In the small prep room, on the bottom storage space of a prep table, a bulk bag of flour was found open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
  • K36 Equipment, utensils, linens: Proper storage and use
    On the side of the premises, behind a fence door, there is an outdoor storage area where the facility has a three door upright cooler storing prepackaged drinks. [CA] Equipment shall be stored within an approved facility to prevent contamination. Move the cooler inside the permitted facility or remove.
  • K40 Wiping cloths: properly used, stored
    At the front counter, near the cash register, quaternary ammonia solution measured at 100 PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
  • K33 Nonfood contact surfaces clean
    The fans guards in the left walk in cooler have an accumulation of dust. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • K01 Demonstration of knowledge; food safety certification
    REPEAT VIOLATIONS: 1. A Food Safety Certificate is unavailable upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Food Handler Cards are unavailable upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Failure to comply with repeat violations will result in further enforcement from this department.
  • K19 Consumer advisory for raw or undercooked foods
    Facility offers several items (side of eggs, huevos rancheros, etc) for sale that do not disclose they are served undercooked. [CA] Add the disclosure to these items on the menu in conjunction with the existing consumer advisory.
  • K21 Hot and cold water available
    In the patio area, at the hand sink, there is no hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
  • K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
    On the side of the premises, behind a fence door, there is an outdoor storage area where the facility is storing several pieces of unused equipment and has a general unkempt clutter. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Clear the area of unused items and organize.
  • Critical K14 Food contact surfaces clean, sanitized
    In the back of house area, on a plastic rack, dishware stored in a clear plastic tub were contaminated by rodent droppings. [CA] The food contact surfaces of equipment and utensils shall be kept clean and free from contamination. [COS] Staff washed, rinsed, and sanitized the affected items.
  • Critical K07 Proper hot and cold holding temperatures
    In the kitchen area, on a speed rack near the fryer, a tub of cooked and cooled potato wedges were measured between 46-52°F. Per staff, they leave the fries out for a couple hours during rush and cook fries by order. Per cook, they removed from the walk in about 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potatoes were moved to the walk in cooler for rapid cool down.
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Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.