Follow-Up Inspection
Jun 17, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 17, 2025 · Original Source
Santa Clara County, CA
Enoteca La Storia
414-416 N Santa Cruz Av
Last inspected Jun 17, 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
Jun 10, 2025
Conditional Pass
9 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Drawer coolers at the front's ambient temperature measured at 47F. Gaskets on some drawer coolers in disrepair. [CA]: Assess/repair unit as needed. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs at 41F or below. Repair/replace gaskets.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* 1. No proof of a valid food safety manager certification on site at the time of the inspection. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training card not observed on site at the time of inspection. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing testing method for high temp under counter dish machine and under counter dish machine (Chlorine). [CA]: Provide testing methods (for ex: temperature labels, temperature disc, test strips) for testing sanitizer.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open bags of dry food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: At the front line drawer coolers, multiple Potentially Hazardous Food (PHFs) measured between 45F - 50F. Per Staff, all items have been in the unit since yesterday. Ambient temperature of unit measured at 47F. MINOR: At the prep line cooler, cut tomatoes measured at 47F and pico de gallo measured at 49F. Per Staff, items have been in the unit for less than 1 hour. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [COS]: PHFs that measured greater than 41F for more than 4 hours were voluntarily discarded. Cut tomatoes and pico de gallo were relocated to cool down.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
*REPEAT VIOLATION* 1. Maximum water temperature at bar 3 comp sink measured at 73F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [SA]: Facility has another 3 comp sink at the back for ware-washing. 2. Maximum water temperature at prep sink measured at 100F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 K18Other
Official wording
Compliance with variance/ROP/HACCP Plan
Inspector’s notes
1. Facility's HACCP Plan indicates ROP storage for raw beef, raw chicken, and vegetables but frozen prosciutto in ROP packaging is observed in undercounter freezer. Per Staff, proscuitto was packaged 1 day ago. [CA]: The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. A food facility is not required to have a HACCP plan if the food facility uses a reduced-oxygen packaging method to package potentially hazardous food that always complies with the following standards with respect to packaging the food: (1) The food is labeled with the production time and date, (2) the food is held at 41°F or lower during refrigerated storage, and (3) the food is removed from its package in the food facility within 48 hours after packaging. [§1140573.1(d)] [COS]: Proscuitto was removed from packaging. 2. Chicken in ROP packaging at the front line drawer coolers were not properly labeled according to HACCP Plan. [CA]: Food items in ROP packaging shall be labeled according to HACCP Plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking 2. Brown/black buildup on the interior of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 K49Permits, training, and postings
Official wording
Permits available
Inspector’s notes
Facility is operating without a valid health permit. [CA]: Facility shall not operate without a valid health permit. 48 hour notice issued to pay for outstanding health permit fees.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, Jun 10, 2025 · Original Source