Santa Clara County, CA

Bills Cafe

Name: Bills Cafe
Address: 5124 Stevens Creek Bl Unit A, Santa Clara County, CA

5124 Stevens Creek Bl Unit A

Last inspected Feb 11, 2026 · View Map ↗ · Compare ↗

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Pass

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Feb 11, 2026

Pass

3 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Only handwash sink located by the cook line was partially obstructed by equipment in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands as required. [COS] Employee relocated item that partially obstructed the sink.

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.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Pressurized cylinders are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.

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 issues

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Lack of hot water at handwash sink by the server station. Water was measured at a maximum of 64F. [CA] Handwash sinks shall be capable of providing warm water at a minimum of 100F.

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 problems

Official record from Santa Clara County Department of Environmental Health, Feb 11, 2026 · Original Source

Routine Inspection

Jan 8, 2025

Pass

4 recorded violations

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Potentially hazardous foods observed left out of temperature control at the cook line. Raw shell eggs on shelf above of the food prep unit and sliced cheese on top of the food prep unit inserts measured at 58F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee relocated the food into refrigeration units.

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 temperature

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping towels along the cook line are observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

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 problems

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Spay bottle used at the cook line are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1) Cloth towels used to direct control with cooked chicken held inside walk-in cooler. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials. 2) Observed tongs stored on the trash bin by the grill to be reused. [CA] Equipment and utensils shall be stored in a manner and location that is clean and protected from contamination. [COS] Employee was asked to remove tongs to be properly washed before it was reused to handle food. 3) Pressurized cylinders at the bar are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.

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 issues

Official record from Santa Clara County Department of Environmental Health, Jan 8, 2025 · Original Source

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