Follow-Up Inspection
Dec 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 5, 2025 · Original Source
Santa Clara County, CA
Craft Root Bar Grill & Veggie
17230 Monterey Rd
Last inspected Dec 5, 2025 · View Map ↗ · Compare ↗
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 inspectionsRoutine Inspection
Dec 4, 2025
Conditional Pass
5 recorded violations
minorCode K32Food source and labeling
Official wording
Food properly labeled and honestly presented
Inspector’s notes
Observed prepackaged house made cocktails on bar counter. Labels were missing identity of the product and the ingredients. [CA] Ensure labels have the identity of the product and the ingredients in descending order.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Facility is using one detached shed and one attached shed for food storage. [CA] Discontinue using sheds for food storage; keep food protected and inside food facility.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towels at bar handwash sink were in a container instead of a dispenser. REPEAT VIOLATION. [CA] Keep single use paper towels in dispenser.
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 problemscriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine in kitchen and bar warewash measured at 0ppm. [CA] Ensure chlorine sanitizer measures at 50ppm or hot water in the warewash machine measures at 160F for the final rinse cycle. [COS] PIC will have staff manually warewash until mechanical warewash machines can be repaired. Observed dead fruit fly in consumable ice and a live fly on pour spout of an alcohol bottle. [CA] Keep food and drink in safe, unadulterated condition. Remove fly from ice and from pour spout; clean and sanitize. [COS] PIC removed flies and cleaned/sanitized.
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
Observed potentially hazardous food located in the food prep cold hold that measured in the temperature danger zone (sliced tomatoes 49F-51F). Per staff, the tomatoes were just cut and put into the food prep cold hold unit recently. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Ensure PHFs are cooled to 41F in a walk-in cooler or reach-in cooler PRIOR to being put into food prep cold hold unit. [COS] PIC put tomatoes into walk-in cooler.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Dec 4, 2025 · Original Source