Follow-Up Inspection
Jul 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 10, 2025 · Original Source
Santa Clara County, CA
Alehouse Bistro
707 1st St
Last inspected Jul 10, 2025 · View Map ↗ · Compare ↗
Pass
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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
Jul 7, 2025
Conditional Pass
4 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Knives are being stored in between the prep table and stainless steel table within the kitchen area. [CA] Discontinue this practice and obtain knife holders or magnets. Areas do not get cleaned regularly.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Shelled eggs within metal tray were left out at ambient temperature; measured at 68*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Eggs were VCD by cooks on site. VCD form was provided.
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 temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Holes noted around the pipping and walls in the back storage area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
All hand wash stations within the prep area have issues at the time of inspection. Either blocked hand wash or missing paper towels inside of dispensers. [CA] Hand washing facility shall be clean, unobstructed, fully stocked, and accessible at all times.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 7, 2025 · Original Source