Follow-Up Inspection
Jun 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 13, 2025 · Original Source
Santa Clara County, CA
Al Castello Ristorante Italiano
2083 Camden Av
Last inspected Jun 13, 2025 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Al Castello Ristorante Italiano has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
Jun 10, 2025
Conditional Pass
7 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Found 3 knives stored between wall and prep units. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 2. Found one loose CO2 tank near rack of soda boxes. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Found a leaking faucet at hand wash station located at cooks line. [CA] Secure leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major: 1. Measured container of tomato sauce holding at 110F at hot inserts at cooks line for less than 4 hours. 2. Measured the following PHFs holding between F 48F - 59F in 2 door reach in (middle): penne pasta & whole sausage for less than 4 hours. 3. Measured a container of hard boiled eggs holding at 54F in 2 door reach in (right) for more than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held PHFs at or above 135F. [COS] Operator directed to relocate PHFs to walk-in-cooler, reheat PHFs to 165F. Operator voluntarily discarded PHFs in trash. Minor: 1. Measured the following PHfs holding between 46F - 49F in 2 door cold top/reach in (left): sliced ham, sausage and meatball. 2. Measured the following PHFs holding between 45 F - 48F in 2 door reach in (right): sliced chicken and squid. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. Found ONLY hand wash station at cooks line blocked by a bucket. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Operator directed to relocate bucket away. Observed hand wash station accessible. 2. Lacking soap at the ONLY hand wash station at cooks line and warewash area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator restocked. 3. Lacking single use paper towel at the ONLY hand wash station at cooks line. [CA] Single-use sanitary towels shall be provided in [COS] Operator restocked.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found several flies and ants on wall and in prep area. [CA] Each food facility shall be free of pest such as flies and ants. Continue to provide approved pest control services.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
1. Measured hot water holding between 110F - 114F for warewash/prep sink. 2. Measured water temperature holding between 94F - 98F at hand wash station located in women's restroom. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F. [SA] Operator directed to rewash hand upon entering kitchen.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Found boxes of beverages and container of food related items on stored on floor in prep room and small storage area. [CA] Food shall be stored a minimum of 6 inches off floor.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jun 10, 2025 · Original Source