Santa Clara County, CA

Galpao Gaucho

Name: Galpao Gaucho
Address: 19780 Stevens Creek Bl, Santa Clara County, CA

19780 Stevens Creek Bl

Last inspected Nov 4, 2025 · View Map ↗ · Compare ↗

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

The full inspection history

3 inspections

Routine Inspection

Nov 4, 2025

Pass

3 recorded violations

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bacon and bread displayed for customer self service without protection. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw chicken hearts stored directly above smoked salmon within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured quinoa salad at 52 F above the refrigeration units fill line within a bowl at the salad bar. Item was placed in the salad bar from the walk in refrigerator 20 minutes prior. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] Salad placed on TPHC and is to be discarded following the lunch service (less than 4 hours). If facility intends to continue holding items using TPHC, submit procedures for review and approval.

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

Official record from Santa Clara County Department of Environmental Health, Nov 4, 2025 · Original Source

Routine Inspection

Oct 27, 2025

Pass

5 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water at the three compartment warewashing sink is measured at a maximum of 113F. [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 problems

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Multiple small fruit/drain flies observed around the bar area. [CA] Food facility shall be kept free of flies and fly activity.

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 insects

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Bowls are used as scoops and stored in bulk food containers. [CA] Use approved equipment/utensils with a handle for bulk food to prevent cross-contamination during handling.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Half and half inside reach-in cooler located at server station is measured at 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

In plain English

More about food kept at an unsafe temperature

minorCode K31Contamination

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Breads and candied bacon are placed out for consumer self-service on a table and are not protected from contamination. [CA] Food that are placed out for consumer self-service shall be protected from contamination by use of a cover or sneeze guard.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Santa Clara County Department of Environmental Health, Oct 27, 2025 · Original Source

Routine Inspection

Nov 4, 2024

Pass

5 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

At the bar area, observed liquid accumulation below the ice chest, and accumulation of debris below refrigeration. In the warewash area, observed standing water on the floor. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Discontinue use of unapproved

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 K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

In the warewash area, observed a brick barrier installed in the area around the floor sink, and wastewater line installed extending into the floor sink. [CA] Remove unapproved brick barrier installed in the area, and reinstall wastewater line with a 1 inch air gap between the top of the floor sink and the bottom of piping.

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

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

At the bar area, observed a lack of sanitizer for the warewash machine. Equipment was not in use. [CA] Ensure warewash machines are stocked with sanitizer at all times. [COS] Operator replaced sanitizer for the warewash machine and remeasured chlorine sanitizer at 50 PPM.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the bar area, and in the back warewash area, observed automatic soap dispenser was out of battery and unable to dispense soap. Facility was not yet open and operating the areas during time of inspection. [CA] Ensure handwash stations are stocked with hand soap and paper towels at all times to allow for proper handwashing. Ensure all automatic soap dispensers are properly functioning during operating hours. [COS] Operator replaced batteries for the soap dispensers

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

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, at the left end compartment of the 3 compartment sink, in an ice bath, measured container of cheese bread batter at 49F. [CA] Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator added more ice to the compartment to fully surround container of cheese bread batter and facilitate proper holding temperatures. In the employee service area, in the 2 door undercounter refrigerator, measured milk and half & half at 48F. Measured ambient air temperature of refrigerator at 46F. [CA] Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator moved milk and half & half to nearby refrigeration to facilitate proper holding temperatures. Contact for repairs/maintenance of unit.