Follow-Up Inspection
Sep 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 2, 2025 · Original Source
Santa Clara County, CA
Black Sheep Brasserie & Stacks
1202 Lincoln Av # 30
Last inspected Sep 2, 2025 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Aug 19, 2025
Conditional Pass
6 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
FOUND THE FOLLOWING FOOD BETWEEN 52F AND 58F: ONIONS 52F, BROCCOLINI 58F, POTATOES 53F, CUT TOMATO 53F, MAYO 56F, HAM 55F LOCATED AT THE SERVICE REFRIGERATOR NEAR THE GRILL. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: MANAGER STATES THE FOOD IN THIS REFRIGERATOR HAS BEEN STORED AT SUCH REFRIGERATOR LESS THAN 4 HRS. SA: RELOCATE THE FOOD TO A WORKING REFRIGERATOR AND MAY USE ICE BATH TO KEEP SOME OF THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW UNTIL THE REFRIGERATOR IS SERVICED.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
FOUND COOLING IN ICE OF BROTH BEING DONE AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO COOL FOOD.
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 problemsminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
THERMOMETERS ARE MISSING FOR THE FRONT SERVICE UNITS. [CA] PROVIDE THEMOMETERS.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
FOUND THE SERVICE REFRIGERATOR NEAR THE GRILL UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR REFRIGERATOR SO THAT IT CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION SURFACE AT THE FRONT SERVICE AREA. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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
FOUND THE SECOND HAND WASH SINK BLOCKED BY A COLANDER AND BUCKETS STORED IN FRONT OF THE SINK. [CA] KEEP THE HAND WASH SINKS ACCESSIBLE AT ALL TIMES. KEEP WORKING ON GETTING THE HAND WASH SINK NEAR THE GRILL IN GOOD WORKING ORDER. FOUND NO SOAP IN THE EMPLOYEE'S RESTROOM. [CA] PROVIDE SOAP 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, Aug 19, 2025 · Original Source
Routine Inspection
Nov 5, 2024
Pass
9 recorded violations
minorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Lacking consumer advisory for new Stack's menu and Black Sheep Brasserie. [CA] Provide consumer warning for use of raw shell eggs in uncooked food and for the sale of raw or undercooked animal-derived foods.
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
Lacking single use paper towel at the ONLY hand wash station in employees restroom in the back area and bar front service. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Measured sliced turkey and sliced tomatos holding at 44F in 2 door cold top @ cooks line for less than 4 hours. [CA] Maintain all PHFs cold 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 temperatureminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Found container of cooked beef cooling in walk-in-cooler with plastic wrap fully covering food item. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1. Found leaking faucet at 3-compartment sink when water knob is off. 2. Found constant leaking faucet at hand wash station near small ice machine when both cold/hot water knob off. [CA] Secure leak. 3. Found goose neck faucet at bar area unable to reach left side compartment sink. [CA] Ensure goose neck faucet can reach all three compartment sink.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Found meat slicer with food residue on back slicer area. Per operator, sliced is used every day. [CA] Routinely clean meat slicer when cutting different meat product and/or clean every 4 hours.
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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Found a Fryer Adcraft near small prep area where ice machine is located. [CA] All frying equipment shall be stored under Type I mechanical exhaust hood.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Found several flies near water station. [CA] Each food facility shall be free of pest such as flies. 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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Found several open foods stored in bulk bin in upstairs mezzanine storage. Mezzanine storage are limited to prepackaged nonPHFs only. [CA] All food shall be separated and protected from possible contamination. Relocate all open foods to downstairs storage area.
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, Nov 5, 2024 · Original Source